All Fired UpBBQ & Grill

Granny’s Hot Sauce

Name: Granny’s Hot Sauce
Total time: 40 min
Yield: 4 servings
Ingredients: 2 Onions; 1 bulb of Garlic; 4-10 Scotch Bonnet Chillies (or any other red chilli) (depending how hot you like it!); 1 tbsp Turmeric powder; 4 red chillies; 3 Sweet red peppers (eg Ramiro); 250ml distilled white vinegar; 3 tbsp French mustard; 1 heaped teaspoon of Turmeric; Salt

Nico ReynoldsFrom the series · All Fired Up

40 min totalServes 4Medium

Granny’s Hot Sauce

Time40 min

Serves4

SkillMedium

ShowAll Fired Up

Method

Put the onions, garlic and vinegar into a blender or food processor and blitz until fine.

Add the red chillis and peppers, mustard and blitz again.

Pour into a bowl and stir into the Turmeric.

Store in an airtight container.

Goes great mixed into sauces, curries, with BBQ meats & veggies and even in your scrambled eggs for a breakfast kick!

Cook's notes

The number of scotch bonnets is entirely down to your tolerance — start at the lower end if you're unsure, as you can't take the heat back out once it's in.
Wear gloves handling the scotch bonnets and avoid touching your eyes; the heat lingers on your skin long after you've finished blending.
Blitz the onions, garlic and vinegar first until fine, then add the chillies, peppers and mustard so everything breaks down evenly.
Stir the turmeric in at the end for its colour and earthy warmth, and season with salt to taste.
The raw vinegar mellows over a few days in the jar, so the sauce is often better a week after you make it.

Serve with Spoon it over grilled meats and vegetables, stir it into curries and sauces, or do as we do and add a dab to scrambled eggs for a breakfast kick.

Make ahead & storage The vinegar acts as a preserver, so stored in an airtight container in the fridge it'll keep happily for weeks; use a clean spoon each time to keep it fresh.

BBQ & Grill40 Minutes

Recipe by Nico Reynolds · From the series All Fired Up · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving · estimated

124kcal

4gprotein

26gcarbs

1gfat

Approximate — calculated from the ingredient list using USDA food data. A guide, not a medical figure.

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