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Posted in: Miscellaneous
Prep Time:
60 minutes
4 cups
Grill time:

Roasted Red Pepper

Hot Sauce

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Roasted Red Pepper
Serves 4 cups
Prep Time:
Grill time: 30

I actually made this as a christmas gift for the friend mentioned above. But I had to know if it was alright before they received it. I brought the leftovers after bottling this sauce and let them taste it. The reaction was incredible! They loved it.


This sauce is natural and has very little in the way of preservatives. SO if you're going to use it, use it up in 2 weeks or less. You can freeze it, it freezes well. Or if you're using canning jars, as long as the lid is sealed (pops) when you pour the just finished sauce into it, you should be alright to keep it on a shelf. Just use it within 2 weeks after unsealing it.

Roast the peppers until the skin has blackened
Roast the peppers until the skin has blackened
Roast the peppers until the skin has blackened
Roast the peppers until the skin has blackened
Simmer for 20 to 30 minutes
Simmer for 20 to 30 minutes

Roasted Red Pepper

Serves: 4 cups       Total Time: 1.5 hours


  • 12 to 14 red, yellow, and/or orange bell peppers.
    (Green peppers if you want green sauce)
  • 10 green or red cayenne or finger peppers
  • 3 to 5 scotch bonnet peppers
  • 1 head of garlic + 4 cloves
  • 1 small onion
  • olive oil
  • 2 tsp. Bone Dust
  • salt to taste
  • ½ tsp. dried cilantro
  • ¼ cup cider vinegar
  • 2 tbsp. sugar


Step 1
Start by chopping the top off the garlic, drizzling with oil salt and pepper, and sealing in tin foil. Allow the garlic to roast as you are working with the peppers, about 45 minutes to 1.5 hours.
Step 2
Wash the peppers and brush them with oil. Roast the bell peppers and the cayenne on the grill until their skins are blackened. Place them into a sealable bowl and let them steam for about 15 minutes. This will require you to work in batches, unless you have a bunch of large bowls with lids…
Step 3
After 15 minutes the steam should have separated the skin enough that you can peel the peppers easily. Careful though, the peppers will still be hot, you should let them cool a little on a deep cookie sheet or in a bowl you want the juice that they’re leaking too. When cool enough to touch, peel the peppers and remove the stem and seeds. Don’t forget about the garlic you have roasting.
Step 4
Chop the onion, mince the roasted cayenne and the extra 4 cloves of garlic. Using gloves carefully chop the scotch bonnet peppers. Combine them in a medium pot with 2 tbsp. of oil and the roasted garlic, season generously with salt and Bone Dust. Sautée the onions, garlic, and peppers until fragrant and the onions are translucent, about 5 minutes.
Step 5
Add the roasted peppers and the liquid that they leave behind to the pot, with the cilantro, sugar and vinegar. Simmer for 20 to 30 minutes using a wooden spoon to break up the larger chunks of pepper.
Step 6
When you are happy with the taste overall, use a blender and blitz the mixture until it is smooth. You may have to do this in a couple of batches.
Blitz the heck out of it
Blitz the heck out of it
Talking to a friend, I discovered that he and his girlfriend loved hot sauce, but she was allergic to tomatoes. Most hot sauces are made with tomatoes, so this obviously posed a large problem. I was determined to solve this problem! Let me tell you. BOY DID I! In honor of my dear friend, the inspiration for this whole thing, I named the sauce after him. Mohawk Coq, Roasted Red Pepper Rooster Sauce.