How I Make My Easy & Tasty Scotch Bonnet Salsa, Hot Sauce & Pepper Paste. 5 ingredients. 3 uses.

Wear gloves and protective glasses when handling hot peppers.

Remove the stems from the Scotch Bonnet peppers.

Chop the Scotch Bonnet peppers into smaller pieces, leaving the seeds intact if desired.

Use about 600 g of Scotch Bonnet peppers, which is approximately 40 peppers or 1.3 lb.

Add 2 sweet Italian peppers for contrast and color.

Measure 4 dcl (14 fluid ounces) of apple cider vinegar.

Add 2 tablespoons of brown sugar and 2 teaspoons of salt to the vinegar.

In a skillet, mix the apple cider vinegar with the brown sugar and salt.

Place all the chopped peppers into the skillet with the vinegar mixture.

Bring the mixture to a boil on the stovetop and then let it simmer for about 5 to 7 minutes.

Stir occasionally and keep an eye on the texture; add a bit of stir if it feels dry.

Look for a good base of liquid in the skillet as the peppers release their juices.

After about 4 minutes of simmering, check the consistency of the chili paste.

Adjust the balance of sugar and vinegar according to your taste and desired shelf life.

After 7 to 8 minutes of simmering, check for the desired soft texture of the peppers.

Strain the mixture using a ladle to separate the liquid from the solids to achieve a chili paste.

Store the resulting chili paste in airtight Mason jars.

Equipment Needed

Spice Level: