Fiery Scotch Bonnet Sauce Food

SCOTCH BONNET HOT SAUCE

Scotch Bonnet Hot Sauce image

Some of the hottest hot sauce you'll try.

Provided by reconstructdish

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 45m

Yield 32

Number Of Ingredients 9

Ingredients

1 teaspoon vegetable oil
18 fresh Scotch Bonnet peppers, sliced and seeded
6 fresh jalapeno peppers, sliced
6 cloves garlic, crushed
½ cup minced onion
¾ teaspoon salt
2 cups water
¼ cup distilled white vinegar
2 tablespoons white sugar

Steps:

In a large sauce pan over medium-high heat, combine oil, peppers, garlic, onion, and salt; cook for 5 minutes, stirring frequently.
Pour in water, and cook for 20 minutes, or until the ingredients are soft. Stir frequently. Remove from heat, and allow mixture to cool to room temperature.
Transfer the mixture to a blender, and puree until smooth. Pour in vinegar and sugar; blend until mixed. Keep refrigerated .

Nutrition Facts : Calories 8 calories, Carbohydrate 1.6 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.2 g, Sodium 55.5 mg, Sugar 1 g

FIERY SCOTCH BONNET HOT SAUCE

Fiery Scotch Bonnet Hot Sauce image

This condiment is that little something extra that pours on the flavor; it will spark your taste buds. It is hot but the flavor is smooth - does that make sense? Country Living Magazine July 2008 edition. NOTE - don't forget to take care of your eyes! This is great with eggs, meat dish, vegetables & so on.

Provided by Manami

Categories Low Protein

Time P2DT30m

Yield 1/2 cup

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
2 garlic cloves (chopped fine)
1 small tomatoes, peeled, seeded and chopped (about 1/4 cup)
1/2 cup distilled white vinegar
1/2 lb scotch bonnet pepper, seeded & minced
1 teaspoon salt

Steps:

Heat oil in a medium saucepan over medium-low heat.
Add the garlic and cook until soft - about 1 minute.
Add the tomato and cook until soft - about 1 minute.
Add vinegar, peppers and salt and simmer for 2 minutes.
Transfer the mixture to a covered bowl and refrigerate for 2 days.
Strain mixture through a sieve; discard solids.
Store in an airtight container.
The hot sauce will keep in the refrigerator for 3 months.

Nutrition Facts : Calories 513.8, Fat 29.4, SaturatedFat 4, Sodium 4708.3, Carbohydrate 51.2, Fiber 9.2, Sugar 29.1, Protein 10.8

HOT SCOTCH BONNET CHILE PEPPER AND MANGO SAUCE

Hot Scotch Bonnet Chile Pepper and Mango Sauce image

A hot sauce that you can use for dipping or adding heat to food. Quick and easy to make this slightly sweet and sour sauce has rich mango flavour and bite with chilli peppers and mustard. Very hot, very tasty - has superb flavour as well as heat.

Provided by Paella Pete

Categories Sauces

Time 25m

Yield 3/4 pint

Number Of Ingredients 11

Ingredients

15 scotch bonnet peppers
1 ripe mango
1/2 cup mustard powder
1 teaspoon salt
1/2 cup brown sugar
1/2 cup white wine vinegar
1 tablespoon curry powder
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon ground ginger
1/2 teaspoon ground star anise

Steps:

Carefully wash the scotch bonnet pepper and remove the stalks. Be careful not to rub your eyes!
Peel the mango and remove seed.
Steam the chillies for 6 minutes then place into blender with all other ingredients and blend well.
If the sauce looks a little too thick for you liking add a little more white wine vinegar.
After blending transfer into a small saucepan bring to boil and simmer gently for 7 to 8 minutes.
Transfer the sauce into sterilised container and seal.
Should keep for a few months in the fridge.

Nutrition Facts : Calories 1766.3, Fat 44.1, SaturatedFat 3, Sodium 3371.4, Carbohydrate 329.7, Fiber 44, Sugar 239.1, Protein 52.4

CREAMY CHUTNEY DRESSING

Creamy Chutney Dressing image

Make and share this Creamy Chutney Dressing recipe from Food.com.

Provided by kymgerberich

Categories Salad Dressings

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

8 ounces plain low-fat yogurt
1/4 cup sour cream
1/3 cup mango chutney, Earl Grey's, chopped
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
1/8 teaspoon ground allspice
1/8 teaspoon fresh ground black pepper

Steps:

Combine the yogurt, sour creamn, chutney, vinegar, lemon juice, allspice, and pepper in a medium bowl.

Nutrition Facts : Calories 69.2, Fat 3.9, SaturatedFat 2.4, Cholesterol 9.7, Sodium 47.6, Carbohydrate 5.1, Fiber 0.1, Sugar 4.1, Protein 3.5

SCOTCH BUTTERSCOTCH SAUCE

Scotch Butterscotch Sauce image

With both butter and Scotch, this sauce is the real thing! It's infinitely better than the kind you buy in a jar, and it takes only about 10 minutes to make. Serve it over ice cream or over grilled pineapple slices or with both together, or as a dessert waffle topping, along with sliced bananas and chopped walnuts. From "Short and Sweet: 150 Sophisticated Desserts in No Time at All" by Melanie Barnard.

Provided by Chef Kate

Categories Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup light brown sugar, packed
1/3 cup heavy cream
3 tablespoons unsalted butter
2 tablespoons dark corn syrup
2 tablespoons Scotch whisky
1 teaspoon vanilla

Steps:

In a medium saucepan, bring the sugar, cream, butter and corn syrup to a boil over medium heat stirring constantly.
Lower heat and boil gently, stirring often, until sauce thickens and coats the back of a wooden spoon.
Remove from heat and stir in whiskey and vanilla.
Allow to cool slightly before serving.
Can be refrigerated up to one week; warm gently before serving.

Nutrition Facts : Calories 402.7, Fat 16, SaturatedFat 10, Cholesterol 50, Sodium 39.7, Carbohydrate 62.4, Sugar 56.2, Protein 0.6