CONDIMENTS | SAUCES | DIPS | MEZE FEATURED RECIPES

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.

You Might Also Like

6 Comments

  • 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

    • Helen Graves
      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.

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

    This looks incredible! Yum!

  • 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!

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

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

    Leave a Reply to Pauadog Cancel Reply