Stocks & Sauces

Ultimate hot sauce

Ultimate hot sauce

Ultimate hot sauce

Recipe by

Makes about 250ml


  • 20 scotch bonnet chillies

  • 1 tbsp vegetable oil, plus more if needed

  • 1 garlic bulb, cloves separated, peeled and chopped

  • 1 red pepper, finely chopped

  • 1 red onion, finely chopped

  • 1 tsp dried thyme

  • 1/2 tsp ground pimento allspice berries

  • 1 tsp freshly ground black peppercorns

  • 1/2 tsp ground cinammon

  • 1 1/2 tsp sea salt

  • 100ml apple cider vinegar

  • 150ml water

  • 2 tbsp golden caster sugar


  • Wearing food approved gloves, de-stem the scotch bonnet chillies and remove the seeds, unless you want the sauce to be extremely hot. Don’t try to do this with your bare hands.
  • Heat the oil in a large pan over a medium-low heat and add the scotch bonnet chillies, garlic, red pepper, and onion. Sweat out for 10 minutes without colouring.
  • Then add the thyme, pimento, pepper, cinammon, and salt, and cook for another 5 minutes. Add a splash more oil to loosen, if needed.
  • Add the remaining ingredients, bring to the boil, then reduce the heat to a simmer. Cook for 1 hour.
  • Blend to your desired consistency, pour into sterilised glass containers and seal whilst hot. It will keep for 3 months.