Roasted Hot Pepper Sauce (original Recipe)





Introduction: Roasted Hot Pepper Sauce (original Recipe)

I used to go through a lot of Encona, a bottle a week or more.
Having a local supply of chiilies I started making my own, but it never tasted like Encona - just better.
Original experiment here:
This Instructable shows how to make an original recipe hot pepper sauce.
Ideal with chicken, meat, fish, or to add a touch of tropical spice to any meal.

Step 1: Ingerdients

The masses are what I used, they should be taken as rough guides.

Scotch Bonnet chilies - 225g
Brown sugar - 50g
Salt - 50 g
Garlic - 20g
Mustard flour - 10 g
Turmeric - 1/2 teaspoon
Cumin - 1/2 teaspoon
Cornflour - 2 desert spoons
Vinegar - 500ml

You can substitue or omit anything but the chillies. If you don't use these chillies it will not taste the same.

Step 2: Roast

Put the chillies and garlic in a hot oven and cook until the chillies are very well browned. This smells fantastic, so make sure you are in the kitchen while it is happening.
Remove the stalks from the chilies and chop roughly.
For a milder sauce, remove the seeds and cores, and just use the outer parts.
Than combine everything with half a litre of vinegar, and boil for 10 minutes.

The final step is to blend until smooth, and pour into bottles

*It's that simple*

Step 3: Verdict

When I tasted this I uttered much strong language, along the lines of "'kin eh! that's a hot sauce." And it's a good hot sauce.
That's my opinion, and that's why I make the stuff



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Questions & Answers


A brilliant recipe.

Used Jalapeno chilli's instead of the Scotch Bonnet variety and it came out spicy and not too hot.

Friends, family and strangers love it.

Thank you

Graham L

Made this's delicious...i didn't have enought scotch bonnett's so I added a different kind of pepper... Didn't use corn starch.....and even then it's a bit thick...added some more vinegar now..

Here's a photo album of the work in progress :)

Erm...ingerdients! lol

No cornstarch for me...mine ends up thick enough...I usually use at least 3 different types of extremely hot chiles and no sugar. Big hit!


It put a rugby player in hospital. Thought he would eat a jar full
Best sauce out there

Now that I'm trying to get it into various sized/shaped bottles, I realize it's a wee bit thick. Reckon I need to cut back on the corn starch next time. But VERY tasty!!

I've just done it and am so happy with the results!! I used 1/2 pound of red & yellow habaneros (which I thought was the same as a scotch bonnet?). SO GOOD!! I think next time I will use more garlic but otherwise this is FABULOUS.

I love hot peppers! Your bottles look so classy! I will share this with my son, he loves peppers also! Thanks for sharing your hard work! Hope your day shines!

It's an old one, but I still use it.
Thanks, have a bright-Friday!


I have done a variation on this recipe in the past. When I boiled the peppers (without roasting them first) my kitchen smelled like somebody sprayed mace in there. It will definitely clear you out....sinus-wise.

I make this for my friends on occasion, but it is way too hot for me.

Awesome 'ible!!!