Saltfish Buljol with Scotch Bonnet Hot Sauce

Salt fish Buljol

½ lb.  salt fish (clean and deboned)

½ cup diced tomatoes

¼ cup diced onion

Pepper Pot’s Scotch Bonnet hot Sauce to taste

¼ cup diced green sweet pepper

2 tbsp. Extra Virgin olive oil


Cooking Instructions


  1. Place fish in pot of cold water and bring to a boil for 10-15 minutes, then Drain
  2. In mixing bowl add fish, tomatoes, onion, Scotch bonnet Sauce, green peppers and olive oil
  3. Mix well and serve with bread or roti of your choice.