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Scotch Bonnet Hot Sauce

Scotch Bonnet Hot Sauce Recipe

  • 3 ounces Scotch bonnet chiles (6 to 7), stemmed and seeded (see Note)
  • 1 orange or red bell pepper, stemmed, seeded, and chopped
  • 5 (4-inch) strips fresh orange zest (removed with a vegetable peeler)
  • 1/2 small garlic clove
  • 2 1/2 tablespoons elderflower cordial or sugar
  • 4 teaspoons kosher salt
  • 1 cup champagne vinegar
  • 1/2 teaspoon guar gum or 1 tablespoon cornstarch dissolved in 1 tablespoon water
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