Roasted Scotch Bonnet Sauce
So after tantalizing your taste buds on Tuesday, Chef Aaron invites you back to Karma’s kitchen for this mind blowing, daredevil of a hot sauce. I got to try some and it is fabulous. The first thing you taste is banana and then the slow, lovely burn!
- Roast peppers in the oven until soft and slightly darker in color but not charred
- Place peppers into blender or food pro and all other ingredients and blend throughly until smooth.
- Chef Aaron says its important to note that scotch bonnet peppers have a broad range of color, taste and most importantly heat. So with this recipe feel free to play with the volumes to suit your taste!