Stocks & Sauces

Ultimate hot sauce recipe

A small pot of Melissa Thompson's hot pepper sauce the recipe was originally printed in her book Motherland: A Jamaican Cookbook

Makes about 250ml



  1. 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.
  2. 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.
  3. Then add the thyme, pimento, pepper, cinammon, and salt, and cook for another 5 minutes. Add a splash more oil to loosen, if needed.
  4. Add the remaining ingredients, bring to the boil, then reduce the heat to a simmer. Cook for 1 hour.
  5. Blend to your desired consistency, pour into sterilised glass containers and seal whilst hot. It will keep for 3 months.