Scotch Bonnet Curry Hot Sauce Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fiery hot sauce built on Scotch bonnet peppers, lemongrass, garlic, and curry powder with vinegar backbone. Intensely spicy and aromatic, use as a finishing sauce or curry base. Yields 60 teaspoons.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 60- 8 ounces Scotch bonnet peppers (chopped)
- 8 ounces mixed sweet peppers (chopped (or use all Scotch bonnet peppers for a truly hot & spicy version))
- 1 ounce lemongrass paste
- 6 garlic cloves (chopped)
- 1 tablespoon curry powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ cup apple cider vinegar
- ½ cup water (or more as needed to thin the sauce)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 88mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 15mg
- Calcium
- 1mg
- Iron
- 0.07mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 88MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.