Marinades, Sauces, Rubs & Salsas

Hellfire Hot Sauce


Hellfire Hot Sauce


  • 1 cup distilled white vinegar
  • 2 teaspoons coarse salt (kosher or sea)
  • 1 to 3 scotch bonnet chiles, seeded and thinly slivered crosswise (for a spicier sauce, leave the seeds in)
  • 1/2 medium sweet onion, thinly sliced crosswise, slices broken into rings

Recipe Steps

Step 1: Place the vinegar in a nonreactive bowl. Add the salt and whisk or stir until dissolved. Stir in the chiles and onion.

Step 2: Let the sauce ripen for at least 30 minutes before serving. It will keep for several days. Spoon as much as you desire (or can bear) over the chicken.

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