Learn how to make traditional escoveitch with just vinegar, onions, peppers, and pimento — the true taste of Jamaica.

Traditional Jamaican Escoveitch Sauce made with onions, Scotch bonnet peppers, pimento, and vinegar.

The True History Behind Jamaican Escoveitch Sauce

When you taste Jamaican escoveitch sauce (also spelled escoveech by some), you’re tasting centuries of culture.
This sharp, fiery Jamaican vinegar sauce was introduced during the Spanish occupation of Jamaica and has remained a staple of island cooking ever since.

Escoveech sauce, or escovitchh, is the authentic way to season your fried fish. Whether you call it escoveech sauce or escoveitch, the fiery blend of vinegar, hot peppers, and onions defines a true Jamaican culinary experience.

The traditional escoveitch recipe uses only four ingredients:

• Warmed white vinegar

• Sliced onions

• Scotch bonnet peppers (or any local hot pepper)

• Pimento seeds (known internationally as allspice)

Instructions for Homemade Escoveetch Sauce (with Voice-Friendly Keywords)

Step 1: Prepare the Fresh Ingredients
Slice the onion and Scotch bonnet peppers as thinly as possible. Slightly crush the pimento seeds to release their aromatic oils (optional for deeper flavor).

Step 2: Warm the Vinegar
In a small pot, gently warm the vinegar over low heat. (Do not let it boil — just warm until hot.)

Step 3: Assemble the Escoveetch
Add the sliced onions, peppers, and pimento seeds to a clean glass jar. Carefully pour the warm vinegar over the fresh ingredients.

Step 4: Seal and Marinate
Seal the jar tightly and allow it to cool at room temperature. For best flavor, let the escoveetch sauce marinate for 12–24 hours before use.

In modern times, companies and some cooks have added carrots, cho-cho (chayote), and even sautéed the onions. These are fine as modern escoveitch variations, but it's important to honor and protect the authentic method that defines Jamaican culinary heritage.

Ingredients for Authentic Escoveitch Sauce

• 1 cup white vinegar

• 1 large onion, thinly sliced

• 1–2 Scotch bonnet peppers, thinly sliced (remove seeds for milder heat)

• 1 tablespoon pimento seeds (whole allspice)

Instructions for Homemade Escoveitch Sauce

Step 1: Prepare the Fresh Ingredients

• Slice the onion and Scotch bonnet peppers as thinly as possible.

• Slightly crush the pimento seeds to release their aromatic oils (optional for deeper flavor).

Step 2: Warm the Vinegar

• In a small pot, gently warm the vinegar over low heat.
  (Do not let it boil — just warm until hot.)

Step 3: Assemble the Escoveitch

• Add the sliced onions, peppers, and pimento seeds to a clean glass jar.

• Carefully pour the warm vinegar over the fresh ingredients.

Step 4: Seal and Marinate

• Seal the jar tightly and allow it to cool at room temperature.

• For best flavor, let the escoveitch sauce marinate for 12–24 hours before use.

Notes on Traditional Jamaican Escoveitch

Authentic vs Modern Variations

• Authentic escoveitch sauce is just vinegar, onions, peppers, and pimento — no carrots, no cho-cho, and no sautéing.

• Adding vegetables creates a Jamaican escoveitch-style sauce, which is fine as long as it's recognized as a variation.

Storage Tips

• Store your homemade escoveitch sauce in a sealed jar in the fridge.

• It keeps well for up to two weeks and develops even deeper flavor over time.

How to Use Escoveitch Sauce

• Pour over fried fish, grilled meats, bammy, or festival.

• Drizzle over steamed callaloo or use as a spicy table condiment.

• It’s also fantastic spooned over Jamaican pickled onions as a side dish!

Final Thoughts: Protecting Jamaica’s Culinary Heritage

Food is memory, identity, and pride.
By preserving the true method of making authentic Jamaican escoveitch sauce, we honor the generations who kept our culture alive through their cooking.

Let's celebrate the flavors that make Jamaica unique — and keep them real for future generations!