This Scotch bonnet pepper hot sauce will blow your mind—and your taste buds! It’s absolutely worth making your own hot sauce at home when it tastes this good.
What Are Scotch Bonnet Peppers?
Scotch bonnet peppers are a type of chili pepper popular in Caribbean and West African cuisine and named for their resemblance to the Scottish tam o’shanter bonnet. They’re related to habanero peppers and like habaneros, they’re fiery hot—40 times hotter than jalapeño peppers on the Scoville scale, in fact! They have a little hint of sweetness to them too, which sets them apart from habeneros.
We Jamaicans love Scotch bonnet peppers in Jamaican rice and peas and jerk dishes, like my jerk tofu , so naturally, they were my pepper of choice when I wanted to try to make my own hot sauce. Which is how this Scotch bonnet pepper sauce came to be!
Why You’ll Love This Scotch Bonnet Hot Sauce Recipe
- Layers of flavour . Some hot sauce recipes are one-note, and that note is HOT. What I love most about this Scotch bonnet pepper hot sauce is that it has a little more nuance thanks to the roasted garlic and carrots.
- Surprisingly easy to make . You’ll wonder why you haven’t been making your own hot sauce all along when you see how simple it is!
- Versatile . This hot sauce goes well with practically everything, from Mexican dishes to Jamaican and beyond.
- No preservatives or additives . Store-bought hot sauces may contain preservatives and additives to extend their shelf life, but you can leave those out when you’re making it yourself.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Garlic – You can leave the skin on the cloves.
- Carrots – This not only adds some flavour to the hot sauce, it also gives it a nice consistency.
- Scotch bonnet peppers – You can also use habanero peppers, which are the same heat level of scotch bonnet peppers, or even mix.
- Onion
- Cane sugar – Brown sugar, organic white sugar or coconut sugar also work.
- Sea salt
- White vinegar – Hot sauces aren’t just spicy, they’re also tangy! That’s thanks to the vinegar.
- Water
- Lime juice
How to Make Scotch Bonnet Hot Pepper Sauce
- Roast the garlic . Add the garlic to a skillet and cook until both sides are blackened. Remove the skins and add the peeled cloves back to the skillet.
- Simmer . Add all of the other ingredients except the lime juice. Bring to a boil, then reduce to a simmer and cook for 25 minutes, stirring occasionally.
- Blend . Transfer the mixture to your blender with the lime juice. Blend until smooth.
- Store . Pour the Scotch bonnet hot pepper sauce into a jar with a lid. You can use it immediately, but I think it’s best after a day or two in the refrigerator to let the flavours meld together!
Tips for Success
- Adjust the consistency . If you’d like a thinner Scotch bonnet hot pepper sauce, you can add more lime juice when blending.
- Wear gloves . When handling hot peppers, it’s best to wear gloves to avoid any burning on your skin. Pepper burns hurt and it takes a while for the pain to go away!
- Blend carefully . Be careful when blending hot ingredients as the steam can cause pressure to build up in the blender. I recommend letting the mixture cool down a bit and leaving a crack open for the steam to vent. (You can place a kitchen towel over the lid to keep hot sauce from escaping through the crack.)
My Favourite Ways to Use This Hot Sauce
- Tofu scrambles . Jazz up your next tofu scramble breakfast with a few dashes of Scotch bonnet hot pepper sauce. Trust me, it’s a game changer..
- Mix into dips . Add a tablespoon or two to guacamole , hummus , or even spinach artichoke dip for an extra kick of flavour.
- Add to soups, curries, and stews . This hot sauce pairs well with vegetable soups and hearty stews, giving them an extra layer of depth and heat. We love it in this chickpea curry !
- Flavour your favourite proteins . From vegan chicken to marinated tofu , you can use this hot sauce to give any protein an instant upgrade.
How to Store
Store Scotch bonnet pepper hot sauce in the refrigerator for up to 2 weeks. Give it a shake or stir before using.
Can I Freeze This Recipe?
Yes, if you can’t use this sauce within 2 weeks, you can freeze it! Store it in a small freezer bag or airtight container for up to 6 months. Thaw in the refrigerator before using.
More Spicy Recipes
- Spicy Shakshuka with Vegan Feta
- Buffalo Cauliflower Wings (10 Ingredients)
- Jalapeño Cornbread Waffles with Roasted Garlic & Rosemary (Vegan + Gluten Free)
- Spicy Arrabbiata Sauce (Easy & Vegan)
Ingredients
- 7 garlic cloves , with the skins still on
- 1 cup chopped carrots
- 11 scotch bonnet peppers or habanero peppers , stems removed and sliced in half
- 1 large onion , chopped
- 1.5 tablespoons cane sugar , or brown sugar, organic white sugar or coconut sugar
- 1.5 tablespoons sea salt
- 1 cup white vinegar
- 1 cups water
- 1 large lime , juiced
Instructions
- In a skillet (I use a cast iron skillet ) add the garlic, with the skins still on, and allow to blacken on both sides (flipping in between) until roasted, about 10 minutes.
- Once blackened, remove from skillet and peel the skins off the cloves. Add the (now peeled) cloves back to skillet and add all the other ingredients except the lime.
- Stir together. Bring to a boil and reduce to a simmer for 25 minutes, stir infrequently.
- Remove from heat and pour into your blender. Squeeze in the lime juice. Blend together in a high powered blender for 3 minutes, or in a regular blender until very, very smooth. If you’d like your sauce thinner, feel free to add more lime juice to thin out and blend again. I liked mine spoonable and not thin.
- Pour into a clean, sterilized jar and screw tight. You can use it immediately, but after 2 days the flavours meld together wonderfully. Add to anything and enjoy!!
Notes
- Recipe adapted (portions) from Happyolks Carrot Habanero Hot Sauce (website no longer exists)
- To store : Store Scotch bonnet pepper hot sauce in the refrigerator for up to 2 weeks. Give it a shake or stir before using.
- To freeze : Store in a small freezer bag or airtight container for up to 6 months. Thaw in the refrigerator before using.
This Scotch bonnet pepper hot sauce will blow your mind—and your taste buds! It’s absolutely worth making your own hot sauce at home when it tastes this good.
What Are Scotch Bonnet Peppers?
Scotch bonnet peppers are a type of chili pepper popular in Caribbean and West African cuisine and named for their resemblance to the Scottish tam o’shanter bonnet. They’re related to habanero peppers and like habaneros, they’re fiery hot—40 times hotter than jalapeño peppers on the Scoville scale, in fact! They have a little hint of sweetness to them too, which sets them apart from habeneros.
We Jamaicans love Scotch bonnet peppers in Jamaican rice and peas and jerk dishes, like my jerk tofu , so naturally, they were my pepper of choice when I wanted to try to make my own hot sauce. Which is how this Scotch bonnet pepper sauce came to be!
Why You’ll Love This Scotch Bonnet Hot Sauce Recipe
- Layers of flavour . Some hot sauce recipes are one-note, and that note is HOT. What I love most about this Scotch bonnet pepper hot sauce is that it has a little more nuance thanks to the roasted garlic and carrots.
- Surprisingly easy to make . You’ll wonder why you haven’t been making your own hot sauce all along when you see how simple it is!
- Versatile . This hot sauce goes well with practically everything, from Mexican dishes to Jamaican and beyond.
- No preservatives or additives . Store-bought hot sauces may contain preservatives and additives to extend their shelf life, but you can leave those out when you’re making it yourself.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Garlic – You can leave the skin on the cloves.
- Carrots – This not only adds some flavour to the hot sauce, it also gives it a nice consistency.
- Scotch bonnet peppers – You can also use habanero peppers, which are the same heat level of scotch bonnet peppers, or even mix.
- Onion
- Cane sugar – Brown sugar, organic white sugar or coconut sugar also work.
- Sea salt
- White vinegar – Hot sauces aren’t just spicy, they’re also tangy! That’s thanks to the vinegar.
- Water
- Lime juice
How to Make Scotch Bonnet Hot Pepper Sauce
- Roast the garlic . Add the garlic to a skillet and cook until both sides are blackened. Remove the skins and add the peeled cloves back to the skillet.
- Simmer . Add all of the other ingredients except the lime juice. Bring to a boil, then reduce to a simmer and cook for 25 minutes, stirring occasionally.
- Blend . Transfer the mixture to your blender with the lime juice. Blend until smooth.
- Store . Pour the Scotch bonnet hot pepper sauce into a jar with a lid. You can use it immediately, but I think it’s best after a day or two in the refrigerator to let the flavours meld together!
Tips for Success
- Adjust the consistency . If you’d like a thinner Scotch bonnet hot pepper sauce, you can add more lime juice when blending.
- Wear gloves . When handling hot peppers, it’s best to wear gloves to avoid any burning on your skin. Pepper burns hurt and it takes a while for the pain to go away!
- Blend carefully . Be careful when blending hot ingredients as the steam can cause pressure to build up in the blender. I recommend letting the mixture cool down a bit and leaving a crack open for the steam to vent. (You can place a kitchen towel over the lid to keep hot sauce from escaping through the crack.)
My Favourite Ways to Use This Hot Sauce
- Tofu scrambles . Jazz up your next tofu scramble breakfast with a few dashes of Scotch bonnet hot pepper sauce. Trust me, it’s a game changer..
- Mix into dips . Add a tablespoon or two to guacamole , hummus , or even spinach artichoke dip for an extra kick of flavour.
- Add to soups, curries, and stews . This hot sauce pairs well with vegetable soups and hearty stews, giving them an extra layer of depth and heat. We love it in this chickpea curry !
- Flavour your favourite proteins . From vegan chicken to marinated tofu , you can use this hot sauce to give any protein an instant upgrade.
How to Store
Store Scotch bonnet pepper hot sauce in the refrigerator for up to 2 weeks. Give it a shake or stir before using.
Can I Freeze This Recipe?
Yes, if you can’t use this sauce within 2 weeks, you can freeze it! Store it in a small freezer bag or airtight container for up to 6 months. Thaw in the refrigerator before using.
More Spicy Recipes
- Spicy Shakshuka with Vegan Feta
- Buffalo Cauliflower Wings (10 Ingredients)
- Jalapeño Cornbread Waffles with Roasted Garlic & Rosemary (Vegan + Gluten Free)
- Spicy Arrabbiata Sauce (Easy & Vegan)
Ingredients
- 7 garlic cloves , with the skins still on
- 1 cup chopped carrots
- 11 scotch bonnet peppers or habanero peppers , stems removed and sliced in half
- 1 large onion , chopped
- 1.5 tablespoons cane sugar , or brown sugar, organic white sugar or coconut sugar
- 1.5 tablespoons sea salt
- 1 cup white vinegar
- 1 cups water
- 1 large lime , juiced
Instructions
- In a skillet (I use a cast iron skillet ) add the garlic, with the skins still on, and allow to blacken on both sides (flipping in between) until roasted, about 10 minutes.
- Once blackened, remove from skillet and peel the skins off the cloves. Add the (now peeled) cloves back to skillet and add all the other ingredients except the lime.
- Stir together. Bring to a boil and reduce to a simmer for 25 minutes, stir infrequently.
- Remove from heat and pour into your blender. Squeeze in the lime juice. Blend together in a high powered blender for 3 minutes, or in a regular blender until very, very smooth. If you’d like your sauce thinner, feel free to add more lime juice to thin out and blend again. I liked mine spoonable and not thin.
- Pour into a clean, sterilized jar and screw tight. You can use it immediately, but after 2 days the flavours meld together wonderfully. Add to anything and enjoy!!
Notes
- Recipe adapted (portions) from Happyolks Carrot Habanero Hot Sauce (website no longer exists)
- To store : Store Scotch bonnet pepper hot sauce in the refrigerator for up to 2 weeks. Give it a shake or stir before using.
- To freeze : Store in a small freezer bag or airtight container for up to 6 months. Thaw in the refrigerator before using.
This Scotch bonnet pepper hot sauce will blow your mind—and your taste buds! It’s absolutely worth making your own hot sauce at home when it tastes this good.
What Are Scotch Bonnet Peppers?
Scotch bonnet peppers are a type of chili pepper popular in Caribbean and West African cuisine and named for their resemblance to the Scottish tam o’shanter bonnet. They’re related to habanero peppers and like habaneros, they’re fiery hot—40 times hotter than jalapeño peppers on the Scoville scale, in fact! They have a little hint of sweetness to them too, which sets them apart from habeneros.
We Jamaicans love Scotch bonnet peppers in Jamaican rice and peas and jerk dishes, like my jerk tofu , so naturally, they were my pepper of choice when I wanted to try to make my own hot sauce. Which is how this Scotch bonnet pepper sauce came to be!
Why You’ll Love This Scotch Bonnet Hot Sauce Recipe
- Layers of flavour . Some hot sauce recipes are one-note, and that note is HOT. What I love most about this Scotch bonnet pepper hot sauce is that it has a little more nuance thanks to the roasted garlic and carrots.
- Surprisingly easy to make . You’ll wonder why you haven’t been making your own hot sauce all along when you see how simple it is!
- Versatile . This hot sauce goes well with practically everything, from Mexican dishes to Jamaican and beyond.
- No preservatives or additives . Store-bought hot sauces may contain preservatives and additives to extend their shelf life, but you can leave those out when you’re making it yourself.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Garlic – You can leave the skin on the cloves.
- Carrots – This not only adds some flavour to the hot sauce, it also gives it a nice consistency.
- Scotch bonnet peppers – You can also use habanero peppers, which are the same heat level of scotch bonnet peppers, or even mix.
- Onion
- Cane sugar – Brown sugar, organic white sugar or coconut sugar also work.
- Sea salt
- White vinegar – Hot sauces aren’t just spicy, they’re also tangy! That’s thanks to the vinegar.
- Water
- Lime juice
How to Make Scotch Bonnet Hot Pepper Sauce
- Roast the garlic . Add the garlic to a skillet and cook until both sides are blackened. Remove the skins and add the peeled cloves back to the skillet.
- Simmer . Add all of the other ingredients except the lime juice. Bring to a boil, then reduce to a simmer and cook for 25 minutes, stirring occasionally.
- Blend . Transfer the mixture to your blender with the lime juice. Blend until smooth.
- Store . Pour the Scotch bonnet hot pepper sauce into a jar with a lid. You can use it immediately, but I think it’s best after a day or two in the refrigerator to let the flavours meld together!
Tips for Success
- Adjust the consistency . If you’d like a thinner Scotch bonnet hot pepper sauce, you can add more lime juice when blending.
- Wear gloves . When handling hot peppers, it’s best to wear gloves to avoid any burning on your skin. Pepper burns hurt and it takes a while for the pain to go away!
- Blend carefully . Be careful when blending hot ingredients as the steam can cause pressure to build up in the blender. I recommend letting the mixture cool down a bit and leaving a crack open for the steam to vent. (You can place a kitchen towel over the lid to keep hot sauce from escaping through the crack.)
My Favourite Ways to Use This Hot Sauce
- Tofu scrambles . Jazz up your next tofu scramble breakfast with a few dashes of Scotch bonnet hot pepper sauce. Trust me, it’s a game changer..
- Mix into dips . Add a tablespoon or two to guacamole , hummus , or even spinach artichoke dip for an extra kick of flavour.
- Add to soups, curries, and stews . This hot sauce pairs well with vegetable soups and hearty stews, giving them an extra layer of depth and heat. We love it in this chickpea curry !
- Flavour your favourite proteins . From vegan chicken to marinated tofu , you can use this hot sauce to give any protein an instant upgrade.
How to Store
Store Scotch bonnet pepper hot sauce in the refrigerator for up to 2 weeks. Give it a shake or stir before using.
Can I Freeze This Recipe?
Yes, if you can’t use this sauce within 2 weeks, you can freeze it! Store it in a small freezer bag or airtight container for up to 6 months. Thaw in the refrigerator before using.
More Spicy Recipes
- Spicy Shakshuka with Vegan Feta
- Buffalo Cauliflower Wings (10 Ingredients)
- Jalapeño Cornbread Waffles with Roasted Garlic & Rosemary (Vegan + Gluten Free)
- Spicy Arrabbiata Sauce (Easy & Vegan)
Ingredients
- 7 garlic cloves , with the skins still on
- 1 cup chopped carrots
- 11 scotch bonnet peppers or habanero peppers , stems removed and sliced in half
- 1 large onion , chopped
- 1.5 tablespoons cane sugar , or brown sugar, organic white sugar or coconut sugar
- 1.5 tablespoons sea salt
- 1 cup white vinegar
- 1 cups water
- 1 large lime , juiced
Instructions
- In a skillet (I use a cast iron skillet ) add the garlic, with the skins still on, and allow to blacken on both sides (flipping in between) until roasted, about 10 minutes.
- Once blackened, remove from skillet and peel the skins off the cloves. Add the (now peeled) cloves back to skillet and add all the other ingredients except the lime.
- Stir together. Bring to a boil and reduce to a simmer for 25 minutes, stir infrequently.
- Remove from heat and pour into your blender. Squeeze in the lime juice. Blend together in a high powered blender for 3 minutes, or in a regular blender until very, very smooth. If you’d like your sauce thinner, feel free to add more lime juice to thin out and blend again. I liked mine spoonable and not thin.
- Pour into a clean, sterilized jar and screw tight. You can use it immediately, but after 2 days the flavours meld together wonderfully. Add to anything and enjoy!!
Notes
- Recipe adapted (portions) from Happyolks Carrot Habanero Hot Sauce (website no longer exists)
- To store : Store Scotch bonnet pepper hot sauce in the refrigerator for up to 2 weeks. Give it a shake or stir before using.
- To freeze : Store in a small freezer bag or airtight container for up to 6 months. Thaw in the refrigerator before using.
This Scotch bonnet pepper hot sauce will blow your mind—and your taste buds! It’s absolutely worth making your own hot sauce at home when it tastes this good.
What Are Scotch Bonnet Peppers?
Scotch bonnet peppers are a type of chili pepper popular in Caribbean and West African cuisine and named for their resemblance to the Scottish tam o’shanter bonnet. They’re related to habanero peppers and like habaneros, they’re fiery hot—40 times hotter than jalapeño peppers on the Scoville scale, in fact! They have a little hint of sweetness to them too, which sets them apart from habeneros.
We Jamaicans love Scotch bonnet peppers in Jamaican rice and peas and jerk dishes, like my jerk tofu , so naturally, they were my pepper of choice when I wanted to try to make my own hot sauce. Which is how this Scotch bonnet pepper sauce came to be!
Why You’ll Love This Scotch Bonnet Hot Sauce Recipe
- Layers of flavour . Some hot sauce recipes are one-note, and that note is HOT. What I love most about this Scotch bonnet pepper hot sauce is that it has a little more nuance thanks to the roasted garlic and carrots.
- Surprisingly easy to make . You’ll wonder why you haven’t been making your own hot sauce all along when you see how simple it is!
- Versatile . This hot sauce goes well with practically everything, from Mexican dishes to Jamaican and beyond.
- No preservatives or additives . Store-bought hot sauces may contain preservatives and additives to extend their shelf life, but you can leave those out when you’re making it yourself.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Garlic – You can leave the skin on the cloves.
- Carrots – This not only adds some flavour to the hot sauce, it also gives it a nice consistency.
- Scotch bonnet peppers – You can also use habanero peppers, which are the same heat level of scotch bonnet peppers, or even mix.
- Onion
- Cane sugar – Brown sugar, organic white sugar or coconut sugar also work.
- Sea salt
- White vinegar – Hot sauces aren’t just spicy, they’re also tangy! That’s thanks to the vinegar.
- Water
- Lime juice
How to Make Scotch Bonnet Hot Pepper Sauce
- Roast the garlic . Add the garlic to a skillet and cook until both sides are blackened. Remove the skins and add the peeled cloves back to the skillet.
- Simmer . Add all of the other ingredients except the lime juice. Bring to a boil, then reduce to a simmer and cook for 25 minutes, stirring occasionally.
- Blend . Transfer the mixture to your blender with the lime juice. Blend until smooth.
- Store . Pour the Scotch bonnet hot pepper sauce into a jar with a lid. You can use it immediately, but I think it’s best after a day or two in the refrigerator to let the flavours meld together!
Tips for Success
- Adjust the consistency . If you’d like a thinner Scotch bonnet hot pepper sauce, you can add more lime juice when blending.
- Wear gloves . When handling hot peppers, it’s best to wear gloves to avoid any burning on your skin. Pepper burns hurt and it takes a while for the pain to go away!
- Blend carefully . Be careful when blending hot ingredients as the steam can cause pressure to build up in the blender. I recommend letting the mixture cool down a bit and leaving a crack open for the steam to vent. (You can place a kitchen towel over the lid to keep hot sauce from escaping through the crack.)
My Favourite Ways to Use This Hot Sauce
- Tofu scrambles . Jazz up your next tofu scramble breakfast with a few dashes of Scotch bonnet hot pepper sauce. Trust me, it’s a game changer..
- Mix into dips . Add a tablespoon or two to guacamole , hummus , or even spinach artichoke dip for an extra kick of flavour.
- Add to soups, curries, and stews . This hot sauce pairs well with vegetable soups and hearty stews, giving them an extra layer of depth and heat. We love it in this chickpea curry !
- Flavour your favourite proteins . From vegan chicken to marinated tofu , you can use this hot sauce to give any protein an instant upgrade.
How to Store
Store Scotch bonnet pepper hot sauce in the refrigerator for up to 2 weeks. Give it a shake or stir before using.
Can I Freeze This Recipe?
Yes, if you can’t use this sauce within 2 weeks, you can freeze it! Store it in a small freezer bag or airtight container for up to 6 months. Thaw in the refrigerator before using.
More Spicy Recipes
- Spicy Shakshuka with Vegan Feta
- Buffalo Cauliflower Wings (10 Ingredients)
- Jalapeño Cornbread Waffles with Roasted Garlic & Rosemary (Vegan + Gluten Free)
- Spicy Arrabbiata Sauce (Easy & Vegan)
Ingredients
- 7 garlic cloves , with the skins still on
- 1 cup chopped carrots
- 11 scotch bonnet peppers or habanero peppers , stems removed and sliced in half
- 1 large onion , chopped
- 1.5 tablespoons cane sugar , or brown sugar, organic white sugar or coconut sugar
- 1.5 tablespoons sea salt
- 1 cup white vinegar
- 1 cups water
- 1 large lime , juiced
Instructions
- In a skillet (I use a cast iron skillet ) add the garlic, with the skins still on, and allow to blacken on both sides (flipping in between) until roasted, about 10 minutes.
- Once blackened, remove from skillet and peel the skins off the cloves. Add the (now peeled) cloves back to skillet and add all the other ingredients except the lime.
- Stir together. Bring to a boil and reduce to a simmer for 25 minutes, stir infrequently.
- Remove from heat and pour into your blender. Squeeze in the lime juice. Blend together in a high powered blender for 3 minutes, or in a regular blender until very, very smooth. If you’d like your sauce thinner, feel free to add more lime juice to thin out and blend again. I liked mine spoonable and not thin.
- Pour into a clean, sterilized jar and screw tight. You can use it immediately, but after 2 days the flavours meld together wonderfully. Add to anything and enjoy!!
Notes
- Recipe adapted (portions) from Happyolks Carrot Habanero Hot Sauce (website no longer exists)
- To store : Store Scotch bonnet pepper hot sauce in the refrigerator for up to 2 weeks. Give it a shake or stir before using.
- To freeze : Store in a small freezer bag or airtight container for up to 6 months. Thaw in the refrigerator before using.
Scotch Bonnet Pepper Hot Sauce
Ingredients
- 7 garlic cloves with the skins still on
- 1 cup chopped carrots
- 11 scotch bonnet peppers or habanero peppers stems removed and sliced in half
- 1 large onion chopped
- 1.5 tablespoons cane sugar or brown sugar, organic white sugar or coconut sugar
- 1.5 tablespoons sea salt
- 1 cup white vinegar
- 1 cups water
- 1 large lime juiced
Instructions
- In a skillet (I use a cast iron skillet) add the garlic, with the skins still on, and allow to blacken on both sides (flipping in between) until roasted, about 10 minutes.
- Once blackened, remove from skillet and peel the skins off the cloves. Add the (now peeled) cloves back to skillet and add all the other ingredients except the lime.
- Stir together. Bring to a boil and reduce to a simmer for 25 minutes, stir infrequently.
- Remove from heat and pour into your blender. Squeeze in the lime juice. Blend together in a high powered blender for 3 minutes, or in a regular blender until very, very smooth. If you’d like your sauce thinner, feel free to add more lime juice to thin out and blend again. I liked mine spoonable and not thin.
- Pour into a clean, sterilized jar and screw tight. You can use it immediately, but after 2 days the flavours meld together wonderfully. Add to anything and enjoy!!
Video
Notes
- Recipe adapted (portions) from Happyolks Carrot Habanero Hot Sauce (website no longer exists)
- To store : Store Scotch bonnet pepper hot sauce in the refrigerator for up to 2 weeks. Give it a shake or stir before using.
- To freeze : Store in a small freezer bag or airtight container for up to 6 months. Thaw in the refrigerator before using.
Nutrition
Scotch Bonnet Pepper Hot Sauce https://jessicainthekitchen.com/scotch-bonnet-pepper-hot-sauce-roasted-garlic-carrots/ June 5, 2024
This vegan butter cauliflower recipe starts by marinating cauliflower in rich Indian spices and coconut milk, then pan-chars it before simmering in a creamy butter sauce. Better than takeout? I think so!
This butter cauliflower is one of those recipes that ended up being even better than I imagined. Now, it isn’t an authentic Indian butter cauliflower, but the flavours are absolutely swoon-worthy.
That’s thanks to a little extra step—instead of just throwing the cauliflower in the pan, I marinate it first, like I do with the tofu in my tofu butter chicken recipe. The coconut milk helps the seasonings soak into the cauliflower and it makes a phenomenal difference!
Why You’ll Love This Butter Cauliflower Recipe
- Aromatic and flavourful. The spices and coconut milk infuse into the cauliflower, giving it layers of flavour, then charring it adds even more. Simmering it in the rich Indian-spiced sauce really takes it over the top!
- An easy vegan version. No faux meat here! Cauliflower makes a simple (and budget-friendly) swap for chicken.
- Perfect for meal prep. Not only does butter cauliflower reheat well, it tastes even better after a day in the fridge! The flavours really have a chance to meld, making it extra delicious.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Marinated Cauliflower:
- Spices – Garam masala, ground ginger, Indian chili powder, and curry powder .
- Cauliflower – Break or cut it into florets.
- Coconut milk – You’ll use 2 tablespoons for the marinade, but then the rest goes into the sauce.
- Coconut oil
For the Vegan Butter Sauce:
- Coconut oil
- Onion – A yellow onion is perfect.
- Spices – Garam masala, Indian chili powder, ground black pepper, and curry powder, along with sea salt
- Coconut milk
- Tomato paste – This adds tomato flavour and some umami.
- Lime juice – A bright finishing touch.
How to Make Butter Cauliflower
- Marinate the cauliflower . Toss the cauliflower with the coconut milk and spices, then marinate for 15 minutes.
- Char the cauliflower . Heat the oil over high heat and char the cauliflower on all sides. Transfer to a plate.
- Start the sauce . Cook the onions in the rest of the coconut oil until they’re translucent.
- Add the spices . Stir the spices into the oil and cook until fragrant, about 30 seconds.
- Simmer . Stir in the coconut milk and tomato paste. Bring to a boil, then simmer for 5 minutes, or until thickened.
- Add the cauliflower . Stir in the charred cauliflower, then cook for 5 to 10 minutes more. Squeeze in the lime juice and season to taste.
Tips and Variations
- Cut the cauliflower into evenly-sized pieces . This ensures that it finishes cooking at the same time.
- Marinate longer if you can. If you have time, marinate the cauliflower for up to an hour. The longer it marinates, the deeper the flavour penetrates.
- Use full-fat coconut milk, not lite . It makes such a difference! Lite coconut milk doesn’t make the sauce as rich, so it’s definitely worth the splurge.
- Add chickpeas . Rinse and drain a can of chickpeas and stir this into the butter cauliflower for some extra protein.
Serving Suggestions
Here are some of my favourite ways to serve butter cauliflower:
- With rice. Basmati rice is perfect, as is standard brown rice, or go the extra mile and make vegetable biryani .
- With naan . I love my homemade vegan naan , which is so easy to make. Try this garlic naan too!
- With quinoa. It might not be traditional, but quinoa also does a great job soaking up the sauce.
How to Store Leftovers
Leftover butter cauliflower can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it up in a pan over medium heat, stirring occasionally, or heat it in the microwave. You can add a splash of water or coconut milk to loosen up the sauce if it has thickened too much in the fridge.
Can I Freeze This Recipe?
You can freeze butter cauliflower for up to 3 months in a freezer-safe container. Thaw it in the refrigerator overnight and reheat according to the instructions above.
More Vegan Indian Recipes
- Aloo Gobi
- Kaju Katli (Cashew Fudge)
- Sambar
- Vegan Malai Kofta
- Mulligatawny Soup
Ingredients
Marinated Cauliflower
- ½ teaspoon garam masala
- ¼ teaspoon ground ginger
- ¼ teaspoon Indian chili powder
- ¼ teaspoon curry powder
- Medium head of cauliflower , about 3 to 4 cups florets, cut into florets
- 2 tablespoons coconut milk , Just take from the can before you pour it in
- 3 teaspoons coconut oil
Vegan Butter Sauce
- 1 1/2 tablespoons coconut oil
- 1 small onion , diced
- 1 tablespoon garam masala
- 1/2 teaspoon Indian chili powder
- 1/2 teaspoon ground black pepper
- 1 teaspoon curry powder
- 1 teaspoon sea salt
- 14 ounce coconut milk (1 can of full-fat coconut milk) , minus the 2 tablespoons for the marinated cauliflower
- 6 ounce can of tomato paste
- juice of one lime , about 1 tablespoon
Instructions
Marinated Cauliflower
- Add the cauliflower florets and all the ingredients (except the oil) into a bowl and toss to combine, until all pieces are coated. Set aside or cover and marinate for at least 15 minutes.
- In a pan over high heat, heat the oil. Once hot, add in the marinated cauliflower and pan char on all “sides”, until all cauliflower is essentially evenly browned and crisped up, about 5 minutes. Remove the cauliflower and set aside.
Vegan Butter Sauce
- While the cauliflower is marinating, heat the rest of the coconut oil. Add the onions and sauté for about 4 minutes until translucent.
- Add in the garam masala, chili powder, sea salt, ground black pepper and the curry powder. Stir together and let the seasonings cook for about 30 seconds.
- Stir in the coconut milk and tomato paste, stirring for about 15 seconds to incorporate everything. You can use a whisk or just stir thoroughly to combine the tomato paste completely.
- Bring the mixture to a slight boil and then reduce to a simmer and cook together for about 5 minutes, allowing the mixture to thicken.
- Add in the cauliflower, combined gently to cover it with the sauce.
- Reduce the heat to a simmer, cooking for another 5-10 minutes to allow the cauliflower to soak up some flavours and to marinate. Squeeze the lime over the mixture and stir to combine it into it. Taste and season with more salt if you’d like.
- Remove the dish from the heat. Garnish with parsley and serve optionally with basmati rice and naan bread.
Notes
- To store : Leftover butter cauliflower can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it up in a pan over medium heat, stirring occasionally, or heat it in the microwave. You can add a splash of water or coconut milk to loosen up the sauce if it has thickened too much in the fridge.
- To freeze : You can freeze butter cauliflower for up to 3 months in a freezer-safe container. Thaw it in the refrigerator overnight and reheat according to the instructions above.
