Quince and Scotch Bonnet Hot Sauce Recipe

November 3, 2017

Quince and scotch bonnet hot sauce

I was going to start this post by asking long-time readers to recall the different food phases I’ve been through over the years. There was the sandwich phase, the barbecue phase and (link to current topic dead ahead, guys!), the hot sauce phase. Then I realised: I still wang on about sandwiches, I actually make a magazine about barbecue and here I am sharing a hot sauce recipe. I’m like, so not as fickle as I thought I was *flicks hair*.

I’ve wanted to make a fruity hot sauce for ages and as much as I love pineapple or mango with chilli, it’s quince season, so here we are. I am a big fan of the quince. Raw, they’re just rock hard weirdos but cooked they’re perfumed and sweet once you’ve um, added a load of sugar. Raw quince will pucker your mouth like a cat’s bottom.

What I like about this recipe is that it’s simple. You can taste the fruit and you can taste the flavour of those chillies (not just the heat). It also really comes together after a week in the bottle, transforming from something that was ‘yeah, pretty good actually’ into a sauce I’m fully in love with.

I’ve been pushing the boundaries in terms of the amount I can slosh onto my eggs and I can’t wait to try it on tacos. I also made an absolute shit tonne of it so if you know me in real life, you’re probs getting hot sauce for Christmas.

Quince and Scotch Bonnet Hot Sauce Recipe

This filled a lot of jars of different sizes. I reckon it would fill around 6-8 ‘regular’ Hellman’s mayonnaise jars if that’s any help. You’re welcome… *gritted teeth emoji*

5 quinces, peeled, halved and then chopped into chunks (I think I cut each half into four pieces)
15 scotch bonnets, stalks and seeds removed
15 cloves of garlic, peeled and crushed
1 onion, peeled and finely chopped
6 tablespoons cider vinegar
8 tablespoons caster sugar
2 tablespoons salt
1 litre water
Neutral oil (vegetable, groundnut)

Cook the quince in a pan of boiling water for 20 minutes or until soft.

Add a splash of neutral oil to a pan and soften the onion and garlic without colouring. This will take around 5-10 mins – be careful to keep stirring it.

Add the quince, onion and garlic, chillies, vinegar, sugar and salt to a blender. Blend until smooth. Add back to a large saucepan with the litre of water. Allow to simmer gently for around an hour.

Pour into sterilised jars and seal. Force upon friends and family as Christmas presents.

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  • Avatar
    Reply Nigel Tucker November 5, 2017 at 9:55 am

    Hi Helen,
    Great recipe. I am living in Andalucia, and the fresh quinces have just come into the shops. I bought two, just because they were there, and was wondering what to do with them. I had been on a shopping trip to the market in Triana ( Seville ), where I had picked up some scotch bonnet chillies, so , now I can put both of these ingredients to work.
    The Spanish don’t do hot sauces, but one of my pals here is Dominican, and they LOVE hot sauce. So, that’s christmas sorted. Thanks

    • Avatar
      Reply Helen Graves November 7, 2017 at 2:20 pm

      This is lovely to hear – thanks Nigel! Let me know how you get on with the recipe.

  • Avatar
    Reply Cateraar Den Haag November 10, 2017 at 2:54 pm

    This looks incredible! Yum!

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    Reply Pauadog November 10, 2017 at 3:12 pm

    “Raw quince will pucker your mouth like a cat’s bottom” – a day later I’m still laughing. I’ve never even seen a raw quince and I got that taste right away. Brilliant!

    • Avatar
      Reply Helen Graves November 10, 2017 at 3:15 pm

      Haha! Glad to have made you laugh 🙂 It really will, though…

  • Avatar
    Reply Matt B November 22, 2017 at 3:04 pm

    Looks amazing: totally doing this. If you wanted to make it proper Caribbean style (well, in Trinidad anyway) you should put it in used lucozade bottles!

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    Reply Jessica November 29, 2018 at 2:10 pm

    Making this tomorrow to finally finish off our glut of quinces( jelly, membrillo and compote already made). Scotch bonnets harder to get hold of in rural Norfolk but the weekly market veg stall has come through for me. Love Hot sauce!

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    Reply Ralph C October 7, 2019 at 7:22 pm

    My lips and mouth are on fire. I made it as it said and I like it a lot. I have 3 quince trees at my home. I usually make Membrillo, Jam and Jelly with them. I also bake them like a apple. I will make more of this sauce. It will make a perfect holiday gift. If I make it in a mason jar can I seal it with a hot water bath and shelve it?

    • Avatar
      Reply Helen Graves October 8, 2019 at 9:41 am

      Haha – objective achieved! I haven’t tried sealing it that way but I really don’t see why you couldn’t.

  • Avatar
    Reply Ralph C October 17, 2019 at 2:51 am

    I bought some 5 oz bottles to put the sauce in. If I fill the bottles will it be shelf stable without a sealing process. The sauce is excellent. Thank you

    • Avatar
      Reply Helen Graves October 17, 2019 at 7:11 am

      Hi Ralph – it’s best to keep this one in the fridge to prolong shelf life.

    • Avatar
      Reply Helen Graves October 17, 2019 at 7:12 am

      p.s – v glad you like the sauce!

  • Avatar
    Reply Chris D. March 27, 2020 at 8:56 am

    I have made a close adaption of your sauce using chocolate ghost peppers with a few scotch bonnets, a little mild for my taste but the flavours are fantastic thanks

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