Caribbean Scotch Bonnet Steak Sauce
Author: 
Recipe type: Dinner
Cuisine: Caribbean
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 2 tablespoons coconut oil or olive oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 2-3 Scotch Bonnet peppers, finely chopped (adjust to taste)
  • ¼ cup tomato paste
  • ¼ cup apple cider vinegar
  • ¼ cup Worcestershire sauce
  • ¼ cup honey or brown sugar
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground black pepper
  • ½ cup coconut milk or beef stock
  • Salt to taste
  • Juice of 1 lime
  • Fresh coriander (cilantro) leaves or parsley, chopped (optional, for garnish)
Instructions
  1. Heat the coconut oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
  2. Add the minced garlic and chopped Scotch Bonnet peppers to the pan. Cook for an additional 1-2 minutes until fragrant. Be careful not to let the garlic burn.
  3. Add the Tomato Paste:
  4. Stir in the tomato paste and cook for about 2 minutes to deepen the flavour.
  5. Deglaze and Add Liquids:
  6. Pour in the apple cider vinegar to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for about 1 minute.
  7. Add the Worcestershire sauce and honey or brown sugar, stirring well to combine all the ingredients.
  8. Add the smoked paprika, ground allspice, ground nutmeg, ground cinnamon, and ground black pepper to the pan. Stir to evenly distribute the spices.
  9. Pour in the coconut milk or beef stock and bring the mixture to a simmer. Reduce the heat to low and let the sauce simmer gently for about 15-20 minutes, stirring occasionally, until it thickens to your desired consistency.
  10. Taste the sauce and add salt if needed. Stir in the lime juice for a fresh, tangy finish. If you prefer a smoother sauce, you can blend it using an immersion blender or let it cool slightly and blend it in a regular blender.
  11. Remove the sauce from the heat and let it cool slightly. Garnish with freshly chopped coriander leaves or parsley if desired. Serve the Caribbean Scotch Bonnet sauce warm over your cooked steak, or use it as a dipping sauce on the side.
Nutrition Information
Serving size: 85 grams Calories: 361 Fat: 12 g Carbohydrates: 58 g Sugar: 19 g Sodium: 377 mg Fiber: 9 g Protein: 18 g
Recipe by The Chilli Workshop at https://chilliworkshop.co.uk/creating-your-own-homemade-steak-sauce/