Jamaican Escovitch Pickle Pepper Sauce

Homemade Escovitch Pickle Pepper Sauce

— bold, tangy, and full of island flavor.

If you love bold Caribbean flavors, this Escovitch Pickle Pepper Sauce is a must-have condiment in your kitchen. Made with a vibrant mix of vinegar, scotch bonnet peppers, carrots, onions, and allspice, this spicy and tangy sauce adds instant heat and brightness to any meal. It’s quick to make, lasts for weeks in the fridge, and transforms everything from fried fish to grilled chicken into a true island experience.

The word “escovitch” actually comes from the Spanish word “escabeche,” which refers to marinating or pickling food in vinegar and spices. Spanish settlers brought the technique to Jamaica during the colonial era, where locals adapted it using native ingredients like fiery scotch bonnet peppers and pimento (allspice). Over time, it became a cornerstone of Jamaican cuisine, especially known for pairing perfectly with fried fish.

Whether you’re recreating a traditional Jamaican dish or simply looking to add a burst of tropical flavor to your meals, this pepper sauce carries both history and heat in every jar — a delicious reminder of how Caribbean cooking blends culture, creativity, and spice.

Recipe Details

Servings: 3–4
Prep Time: 15 mins
Cook Time: 5 mins

 Ingredients

• 1 cup of vinegar
  

• 1 cup of water
  

• 1 teaspoon of granulated sugar
  

• ½ teaspoon of fish seasoning
  

• Salt and pepper to taste
  

• 1–2 carrots, sliced
  

• 3–4 small onions, julienned
  

• 6–9 scotch bonnet peppers, sliced
  

• 1 tablespoon of allspice berries (about 10 per jar)
  

• 10 garlic cloves (2–3 pieces per jar)
  

 Instructions

1. In a medium saucepan, combine water, white vinegar, salt, and sugar. Heat over medium heat and simmer on low for about 5 minutes until the sugar fully dissolves. Set aside to cool.
   

2. Julienne the carrots, slice the onions into rings, and chop the peppers (wear gloves while handling the peppers).
   

3. Divide the prepared vegetables evenly among Mason jars.
   

4. Pour the cooled water-vinegar mixture over the vegetables, ensuring they are fully submerged. Allow the jars to cool completely before sealing.

💡 Chef’s Tip:

This versatile sauce pairs beautifully with chicken, fish, or any dish of your choice. Store in the refrigerator for up to 3 weeks.

From my kitchen to yours, enjoy!
— Raina 🌿🍛🔥