My favorite thing to order at a restaurant is their buffalo chicken salad. I love the heat that the sauce brings, with the coolness from the crispy lettuce and creamy bleu cheese dressing right after. I tried replicating a Jamaican hot sauce that is served at a local restaurant (Blue Moose) here in Minnesota. This is one of my favorite restaurants. Be ready, because this sauce brings the heat!
This recipe is based off of All Recipes.
- 1 T olive oil
- 18 fresh Scotch Bonnet peppers, sliced and seeded (or replace with habaneros or jalapeños for a milder sauce) –> if you don’t have peppers, just use 1 cup of Frank’s red hot sauce or another paleo approved hot sauce
- 3 fresh jalapeño peppers, sliced
- 6 cloves garlic, crushed
- 1/2 cup minced onion
- 3/4 tsp salt
- 2 cups water
- 1/4 cup white wine or champagne vinegar
- 1 tsp molasses (or brown sugar)
- Salt and pepper
- Take a large saucepan over medium to medium-high heat and add the olive oil, peppers, garlic, onion and salt. Cook for 5-10 minutes. Be sure to stir frequently.
- Pour in the water and cook for 20 minutes. Continue to stir frequently.
- Remove from the heat and allow to cool for a few minutes.
- Pour the mixture into a Nutribullet, Magic Bullet, high powered blender or food processor and puree until smooth. Pour in vinegar, molasses (or brown sugar) and salt and pepper; blend until mixed.
- Keep refrigerated in a mason jar or airtight container.