Scotch Bonnet Papaya Hot Sauce

I first developed this recipe almost 2 decades ago while working as a chef at the Bamboo Dining Lounge in Toronto Ontario. The first label I made for it when I gave it out as gifts one year read, “Scotch Bonnet Papaya Hot Sauce with Double Burning Action – Hot going in, Hot going out!”

Pro Tip: One should always use gloves when handling extremely hot peppers!!! I once stemmed, seeded and pureed a whole case of these peppers and while be exceedingly careful, still managed to get a finger “contaminated”. Let me tell you, my eyeball felt like it was going to leave my face in anger!! So, be careful!!

Paleo Scotch Bonnet Papaya Hot Sauce


  •  1 lrg Ripe Papaya
  • 2 stalks Lemongrass
  • 1 thumb Fresh Ginger
  • 5 cloves Garlic
  • 2 tbsp Fresh Copped Thyme
  • 1 med Onion
  • 1 bnch Green Onion
  • 1/3 cup Unpasteurized Cider Vinegar
  • 1/4 cup Fish Sauce
  • 1/4 cup Fresh Lime Juice
  • 1 tsp Black Pepper
  • 1-2 Scotch Bonnets


  1. Peel and seed the papaya, then coarsely chop it up. Set aside.
  2. Coarsely chop the lemongrass, ginger, garlic, onion and green onion and set aside.
  3. Carefully stem and seed the scotch bonnets.
  4. Place everything into a pot and bring to a boil over med-high heat.
  5. Simmer for about 15-25 minutes or until the papaya starts to break down.
  6. Using a blender or a hand mixer, puree everything into a smooth sauce.
  7. Can be served hot or cold.

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