Scotch Bonnet Peppers -- Best Hot Sauces? Recipes?

[Simon]

While i've long been a fan of insanely hot chili peppers (a year living in Thailand pushed me over the edge into addiction), i discovered Scotch Bonnet peppers last year while living in Paris...a Senegalese restaurant there served a house-made hot sauce made from them -- became so addicted to it that the restaurant always gave me a container of the hot sauce to take home w/ me after every meal (and i'd consume it w/ eggs, French bread, etc)...

For whatever reason, those peppers seem to have the cleanest, sharpest chili-pepper high of all the kinds i've tried...

Any suggestions on hot sauces made from Scotch Bonnet peppers?...i got some Jamaican-style hot sauce at Whole Foods that's decent, but i'm sure there is better stuff out there...

i suppose i'd be into making my own from a recipe too...

[LNG212]

I wanted to can the Carrot-Habanero Hot Sauce recipe from "Tart & Sweet". But when I was at the greenmarket, they didn't have habaneros and the man suggested I try it with a scotch bonnet. It's fantastic! I made seven jars and there's was a little leftover so I gave it to DH to taste (he's a hot sauce fiend) and he loves it too. The carrots give it a little bit of sweetness and the heat level is pretty up there. Also in the recipe is garlic, onion, ginger, vinegar, salt. I can look up the exact recipe if you are interested or you can look at the book at the library (or wherever).

If you do find a prepared brand hot sauce that you like, I do hope you'll report back - I'd definitely get it for DH to give a try too. Thanks.

[Simon]

yeah, the carrot is a nice addition -- back when i lived in LA and tried to emulate various Mexican seafood places (e.g the original La Serenata de Garibaldi) and i used to make a carrot/chipotle sauce for fish...i've never been a huge fan of habaneros though (i'll eat them, just not my fav)...

The allegedly-Jamaican Scotch Bonnet sauce i got at Whole Foods goes by the ridiculous name: "Busha Browne's Pukka Hot Pepper Sauce"...it's not bad, but it's a little sweet for my taste because of the cane vinegar in it...i just ate an entire greenmarket trout, by hand, dipping each bite into the hot sauce like it was hummus...

[paulj]

That's one of the more ordinary hot sauce names. A butcher shop near me has one of the larger collections of hot sauces, including some that are kept behind a curtain on an' adults only' shelf. Some sauces (or labels at least) come and go as fast as political scandals.

Carrot is a common way dilutant for these peppers, possibly because it matches the color better than tomatoes. Habanero and Scotch Bonnet are common in the hottest sauces. The very hottest use a concentrated capsaicin extract.

[ette]

I enjoy Encona Sauce (the 'Original' West Indian one.) It's easily found here in the UK. I'm not sure how easily you'd get it in the US, but if you find a source, it's delicious.

http://www.encoproducts.co.uk/content...