The New Social Order

Reserve your place in The New Social Order. You’ll cut the line and gain access to luxury accommodations, superb and unstuffy service, as well as coveted nightlife and restaurant exclusives.

I consider myself a...

(Check all that apply)


Thompson Hotels Seattle X Executive Chef Derek Simcik

Food & Drink

Executive Chef Derek Simcik’s Scotch Bonnet Hot Sauce

We checked in with Executive Chef Derek Simcik from Scout PNW at Thompson Seattle about all things related to hot sauce, and were lucky enough to get him to share the recipe for his signature Scotch Bonnet Hot Sauce.

What’s your favorite hot ingredient and why? Any go-to brands for hot sauce?
Executive Chef Derek Simcik: Scotch Bonnets which have a slight sweetness with heat unlike habanero peppers. I love Secret Aardvark hot sauce out of Portland, Oregon. The flavor of the hot sauce with the sweetness from carrots in the sauce is amazing. I put that S*@t on everything!

Do you ever make your own? If so, what are the components?
Executive Chef Derek Simcik: Pineapples, apple cider vinegar, fermented scotch bonnets.

What’s your favorite way to use hot sauce? What about the most unexpected way to use it?
Executive Chef Derek Simcik: I use it o
n everything ! I usually find myself telling myself to not put it on food, that not all dishes I eat need it! Most unexpected? Dehydrated and turn into powder to finish dishes.

What’s the best hot sauce for summer grilling? What do you currently have on the grill? Any tips you can share?
Executive Chef Derek Simcik: I personally prefer any hot sauce that is vinegar based similar to tabasco. I was raised by a Cajun mom which means that tabasco was our go to. Plus I love the acid that the vinegar gives. I’m current into grilling Oysters. My tip is to fold hot sauce in softened butter to make a hot sauce compound butter and use a dollop of this butter last minute on the grilled oyster to finish the oysters before plating.

Can you share your go-to hot sauce recipe with us?
Executive Chef Derek Simcik: Of course!

Scotch Bonnet Hot Sauce (for a touch of sweetness)
2 lbs diced, grilled pineapple
1 c apple cider vinegar
1/2 c pineapple juice
1 tbsp kosher salt
6 oz scotch bonnets, charred on a grill or in a broiler
1/3 c sugar

Bring all ingredients to a boil and simmer for about 35 minutes. Blend until smooth. Seal and refrigerate until ready for use.