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Roasted Scotch Bonnet Sauce

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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!
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19 Comments

  1. Oh, I need this in my life…I can just imagine the beautiful roasted scotch bonnets paired with the banana…YUM!

  2. Oh my – I love a spicy sauce but I think this may just blow my husband out of the water :P Love the idea of getting the sweet before the kick.

  3. The sauce sounds appetizing, but I can not remember if I have seen these peppers here at the markets before.
    So how have you been? :) Sorry I have been absent! I am trying to get back in the routine and coming to my favorite blogs more often!

  4. This sauce sounds so interesting…peppers and banana?
    Have a great week!

  5. Holy heat, Batman! Bet we’d loooove that (as long as there is water nearby!)

  6. Peppers and bananas…what a fascinating combo of flavours! I love hot sauce!

  7. Oh dear, this sauce looks very innocent but has the power to make grown men cry! Interesting combo of flavours with the banana! I saw on TV the other evening someone recommend honey as an attidote to chili burn to I will keep a spoonful handy when trying this sauce! I have losts of catching up to do with your other recent posts, PS, they all sound delish!

  8. I love the idea of banana + heat, just not too sure about the intense heat!
    Please don’t tell anyone, but I have a whole bunch of habenero chilli peppers in the polytunnel & freezer, that I have been too chicken to even try yet!!!
    I may finally give it a go :)
    Janie x

  9. I am a “mild” hot person so I would have to pass. But feed this to my mom and she would be your friend forever! :)

  10. Roasted scotch bonnet! WOOOOOOOOAAAAHHHHH! I think I may still be traumatized from scotch bonnet peppers. When I got back from Haiti I tried to recreate this pickle I had there with scotch bonnet. Not only did I cut them with no gloves (and had burner finger tips for a day and a half), I rubbed my eye. Yup. Rubbed. My. Eye. PAIN! Maybe I’ll make this with jalapeños! :D Happy Sunday chica!

    • Dude…i did that with some dried chilis I picked up in Thailand. I thought was I GOING TO DIE! But! We’re tougher for it, right? Like bad ass chefs because we DIDN’T die ;)

  11. Hot, hot and hot, none will complain at home. We eat loads of hot sauce and this is one we will also drool over. But that scotch bonnet is new to me. I will try with our local pepper and follow the rest. Love that step by step guide and I can’t go wrong with it.

  12. I’m so afraid of scotch bonnets! But ohhhhh…..I bet that sauce is wickedly good!!! : )

  13. Okay the sauce is fabulous and the shot of the peppers just about made me pass out. Freaking gorgeous.

  14. fun sauce :_) he looks a happy guy love it

  15. I think I’m too chicken to try scotch bonnets…but maybe I could handle a wee bit of this sauce :)

  16. Never heard of scotch bonnet peppers. Sounds interesting.

  17. Oh my! I imagine this would be crazy hot. I’m not sure if I could do it, but my husband would!

  18. I don’t do hot sauce… but I know plenty of people who would give their right arm to try this sauce! :-D



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