Jamaican Hot Sauce

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


  1. 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.
  2. Pour in the water and cook for 20 minutes. Continue to stir frequently.
  3. Remove from the heat and allow to cool for a few minutes.
  4. 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.
  5. Keep refrigerated in a mason jar or airtight container.IMG_2080

3 thoughts on “Jamaican Hot Sauce

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