Octopus with Scotch Bonnet Sauce

Menu PartEntree
Cuisine TypeLatin

Chef Derek Simcik
Scout PNW

Along with their heat, scotch bonnet peppers have a slight sweetness—a characteristic that Executive Chef Derek Simcik highlights in this sauce recipe. To add even more complexity to the flavor profile, he chars the peppers before combining them with pineapple juice and tart apple cider vinegar. Fold this sauce into softened butter and use a dollop to finish grilled octopus or oysters for a touch of sweet heat.


2 lb. pineapple, cored, peeled and sliced
6 oz. scotch bonnet peppers
1 cup apple cider vinegar
1/2 cup pineapple juice
1/3 cup sugar
1 tbsp. kosher salt
1½ lb. octopus or oysters


1. On hot grill, grill pineapple and scotch bonnets until charred. Cool slightly; dice pineapple.
2. In large saucepan, bring pineapple, vinegar and pineapple juice to a boil. Stir in scotch bonnets, sugar and salt. Reduce heat; simmer mixture for about 35 minutes. 
3. Cool sauce slightly. Pour mixture into blender container; puree until smooth.  Seal and refrigerate until ready for use.
4. For service, grill octopus or oyster to order. Plate with sauce. shaved carrot, jicama and carrot puree.

Photo courtesy of Thompson Hotels

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