Inferno Sauce

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This will probably be the hottest hot sauce you have ever tasted. A little goes a long way. Makes about 1.5 litres. Warning: Do not breathe the fumes when you remove the lid of the food processor.


  • 40 Scotch Bonnet chillies, stemmed
  • 6 tablespoons olive oil
  • 20 garlic cloves, peeled and coarsely chopped
  • 3 teaspoon molasses
  • 50ml honey dissolved in 100ml warm water
  • 2 teaspoon turmeric
  • Juice of 6 fresh limes
  • 200ml tomato pasata
  • 250ml distilled white vinegar
  • 2 tablespoon salt, or to taste
  • 6 tablespoons Dijon-style mustard


  1. Combine all the ingredients in a food processor and purée until smooth.
  2. Correct the seasoning, adding more salt or molasses to taste.
  3. Transfer the sauce to  clean bottles or jars. You can use it right away, but the flavour will improve if you let it age for a few days.
  4. Inferno Hot Sauce will keep almost indefinitely, refrigerated or at room temperature. Just give it a good shake before using.


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