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Scotch Bonnet Hot Sauce

Reviewed: Aug. 16, 2010
Great recipe to make your own. I use this one for the basis of many of my recipes by simply adjusting and adding new ingredients for some amazing sauces. My latest has been a variation of this one... Reduce peppers to only 12-14 Scotch Bonnets (don't remove the seeds), reduce garlic to 3 large cloves, 1-2 tomatoes, increase vinegar to a tad less than 1/4 cup, 1/4 cup of fresh orange juice (or to taste), and a few dashes of curry. For the onion, I use a sweet/vadalia. Everything else is the same. It still packs plenty of punch but has subtle hints of citrus. If you try this variation, let me know. Thanks to "bla" for the original recipe!
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