Joey’s Hot Sauce

Introduction: Joey’s Hot Sauce

Great to add heat to a cold or raw dish like Gefilte fish or Sushi California Rolls they add color to the Wasabi (Japanese Horseradish) and Beni shōga (Pickled Ginger) as a garnish.

If you just want to add a little spice to oriental noodles or pizazz to a simple plate of eggs corn beef and home fries, this hot sauce will add color and taste to a bland dish. Easy to make you can make this dish in an hour with little fuss other than cooking the sauce outside to protect your home from the strong pepper fumes.

I like my hot sauce hot and you will have a hard time finding a hot sauce hotter than mine made of Red Caribbean Peppers.

Caribbean Red Peppers also known as Scotch Bonnet Peppers is a variety of chili pepper found mainly in the Caribbean islands. It is named for its resemblance to a Tam o’ Shanter hat. Most Scotch Bonnets have a heat rating of 100,000–350,000 Scoville Units for comparison; most jalapeno peppers have a heat rating of 2,500 to 8,000 on the Scoville Scale.

The hottest pepper in the world is the Ghost pepper at 330,000 to 1,532,310 on the Scoville Scale and is used as a weapon as well as a side dish.

Step 1: Ingredients

Start by gathering your ingredients and supplies.

1 lb. Tomatoes

1 ½ lb. Red Caribbean Peppers

½ lb. Hot Banana Peppers

½ lb. Jalapeno Peppers

1 medium Onion

6 good size cloves of Garlic

1 tea spoon Pickling Salt

¼ cup White Vinegar



Cutting board


4 250 ml containers


A large bowl

Cooking Spoon

Measuring cup

Safety Glasses

Rubber Gloves

If cooking outside on the barbeque, propane or other fuel for the barbeque.

Step 2: Preparing and Cooking

Precautions should be taken when cooking hot peppers as people are hospitalized and even killed by hot peppers, eye protection and rubber gloves should be worn at all times and cook in a well-ventilated kitchen or outside.

This is not a joke; the vapors have been known to interfere with a person’s ability to breath and hot peppers are used as chemical weapons.

Start by removing the stems from the peppers and tomatoes then dicing them into manageable pieces, peel and dice the onion.

Place the tomatoes in a blender set for liquefy and add the vinegar and salt.

Once the tomatoes are liquefied add the hot peppers, onions, and garlic to blender gradually until all the ingredients are a thick liquid, this should make one liter of sauce.

Pour the sauce into a pan and simmer for 30 minutes I do this outside for better ventilation.

Don’t mind Jake he always comes over when I use the barbeque hopping I will drop some meat; it doesn’t help deter him since I give him scraps.

Step 3: Bottling

This part is easy I freeze some for later use and I keep one bottle in the fridge to use at will so I use four 250 ml containers three freezer safe and one glass.

I would just pour sauce in the freezer safe containers and place in the freezer, and then I use a funnel to fill the glass bottle and place it in the refrigerator.

A friend of mine wanted to try my sauce so I put some in a sterilized bottle for him.

Step 4: Labeling

Although I am English speaking I have family from all over the world so I label my hot sauce with the pick of a skull just to get the message across in any language. Besides it makes for a good conversation starter.

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