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Prep Time
10 mins
Total Time
30 mins
½ cup (125 mL)


1 tbsp
canola oil
15 mL
1 cup
chopped roasted red peppers, patted dry
250 mL
cloves garlic, chopped
Scotch bonnet pepper, seeded and chopped
1 tsp
each mustard seeds and ground turmeric
5 mL
½ tsp
each ground cumin and salt
2 mL
¼ cup
apple cider vinegar
60 mL
3 tbsp
brown sugar
45 mL


Step 1

Heat oil in skillet set over medium heat. Cook roasted red peppers, garlic, Scotch bonnet pepper, mustard seeds, turmeric, cumin and salt 2 to 3 min. Add cider vinegar and brown sugar. Bring to a simmer; cook 3 to 5 min., scraping down sides as necessary, until aromatic and almost all liquid has evaporated.
Cool completely.

Step 2

Transfer to blender; puree until smooth. Sauce can be stored, tightly covered, in refrigerator up to 3 days. Serve with prepared Compliments Tex-Mex Cheese Sticks.


Scotch bonnet chilies are hot. Wear rubber or latex cloves to protect skin when handling.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (2 tbsp/30 mL)
1 g
5 g
5 g
110 mg
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