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Caribbean Hot Pepper Sauce

User Rating 3 Star Rating (1 Review)


Hot Caribbean Pepper Sauce

Hot Pepper Sauce

Photo by Cynthia Nelson

Pepper Sauce is a condiment made and used widely throughout the Caribbean. Each country and household has its own recipe. You can always find a bottle of Pepper Sauce in most homes. Or, when being served your meal, your host or hostess would ask if you would like to have some Pepper Sauce with your meal.

Pepper Sauce can be made with one variety of pepper or with a combination of peppers. Most of the times however, Pepper Sauce is made with Scotch Bonnet peppers.

Making Pepper Sauce

If you are allergic to peppers, wear gloves when handling the peppers. When making a large batch of Pepper Sauce, you must wear gloves.

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 2 1/2 cups


  • 1 lb scotch bonnet peppers (washed and stems removed)
  • 1 Tbsp salt
  • White distilled vinegar or vegetable oil


  1. Add all the ingredients to a food processor.
  2. Pulse until the peppers are minced finely. Scrape down the sides of the bowl intermittently.
  3. Let the processor keep whirling and pour just enough of the vinegar through the chute to moisten the peppers and give it the consistency of a thick sauce.
  4. Pour into sterilized glass bottles, cover with air tight lids and store in a cool place or in your refrigerator. Alternately, you can place your bottles of pepper sauce in the sun for 2 - 3 days to ripen quickly and then store in a cool place. If there's no sun where you are, let the pepper sauce cure for at least 5 days before use so that the flavors can develop.
Note: You can substitute the vinegar with oil when making the pepper sauce. I find that the oil tends to make the pepper sauce even hotter.
User Reviews

Reviews for this section have been closed.

 3 out of 5
HOT, Member paizleychieko

If you make this sauce with oil, I would recommend not putting it in the sun since the oil may turn rancid. 1 lb of Scotch bonnets is a lot of heat! If you prefer a milder sauce, blend with red bell peppers. Start with the red bell pepper then add Scotch bonnets until the desired heat level is achieved. Also try adding lime or lemon juice for a tropical flair. Garlic and onion can always be added to round the sauce out. This recipe produces an extremely hot sauce that most people can't eat. Use sparingly if you aren't used to really hot peppers. If you do like super hot food, knock yourself out!

32 out of 32 people found this helpful.

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