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!
Not for the faint at heart!
Roasted Scotch Bonnet Sauce by Chef Aaron Malloy
You will need:
scotch bonnet peppers 4 cups, roasted
over ripe bananas 3
cane sugar 1.5 cups
water 1 cup
unfiltered apple cider vinegar 1 cup
- 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!