Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, simple scotch bonnet hot sauce. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Simple Scotch Bonnet Hot Sauce is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Simple Scotch Bonnet Hot Sauce is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook simple scotch bonnet hot sauce using 6 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Simple Scotch Bonnet Hot Sauce:

1. Get 10 Scotch Bonnet Chillies
2. Prepare 2 clove garlic
3. Prepare 1 cup Apple cider vinegar
4. Take 2 tbsp lime juice
5. Take 2 tbsp sugar
6. Take 3 tsp salt

Steps to make Simple Scotch Bonnet Hot Sauce:

1. Slice the each chillies into quarters and remove the seeds and stalk. Chop the garlic into small chunks. Try not to inhale through the nose at this point although, the fumes from the scotch bonnets might make your face bleed.
2. In a small pot, boil the peppers and garlic in 1/2 cup of apple cider vinegar with the lid on until tender, about 10-15 minutes. Be careful when opening the lid- inhaling a mix of concentrated heat and vinegar fumes is rather unpleasant.
3. Pour the contents of the pan into a blender add 1TBSP of sugar and 1 TSP of salt. Puree the mixture. Run the puree through a sieve back into the pan and bring to the boil, reduce heat and simmer gently.
4. Now is the time to begin tasting.I found that my sauce needed another 1/2 cup of apple cider vinegar, 2 more TSP of salt and 1TBSP of sugar and 2 TBSP of lime juice. The consistency should be a smidgen thicker than water. Stir the ingredients together.
5. Pour your efforts into a sterilized bottle and enjoy. If refrigerated, your sauce should keep for up to three months.

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