Name: Scotch Bonnet Hot Sauce
Yield: Makes 2 cups
Ingredients: 3 ounces Scotch bonnet chiles (6 to 7), stemmed and seeded (see Note); 1 orange or red bell pepper, stemmed, seeded, and chopped; 5 (4-inch) strips fresh orange zest (removed with a vegetable peeler); 1/2 small garlic clove; 2 1/2 tablespoons elderflower cordial or sugar; 4 teaspoons kosher salt; 1 cup champagne vinegar; 1/2 teaspoon guar gum or 1 tablespoon cornstarch dissolved in 1 tablespoon water

This is more than just hot sauce. The funky, fruity blend can sear your tongue, but in a pleasant tingling way that allows you to still taste the layers of flavors. You can use this the way you use bottled hot sauce—for buttery sauces, soups, eggs—you'll find that it just makes everything taste so much better.

note

Scotch bonnet peppers are among the hottest in the world—and they make this sauce simply amazing. To tone down the heat, you must remove the seeds. And you must wear rubber or latex gloves while doing it. You'll regret it if you do this bare-handed.

Recipe notes

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