Homemade Caribbean Pepper Sauce – The most amazing combination of sweet and spicy flavors that will leave you wanting more.
Happy New Years guys!!! Wishing you all the best for 2016 and may God continue to guide and protect you during this New Year.
Whether you’re a hardened pepper-head or a newcomer to the world of hot pepper sauces, this will take your taste buds for a ride. I can say for sure there isn’t any definitive way of making pepper sauce. Cause each and every person has their own way of making it. Some even have their own secret ingredient, which they will never reveal, even if you offer them your first born child.
Making pepper sauce though is quite easy, the tricky part is getting the right balance of heat and spice, and to tell you the truth it’s based on personal preference and taste…. Mine changes everyday depending on my mood. But the one spice that’s a must for me is garlic. Always have to throw in a few.
This hot pepper sauce here has a tropical and sweet spin to it. Yes, mango and pineapple are used here not only to sweeten things up but also to temper the pepper. If you are a hardened pepper-head then leave it to the chickens like us and leave out the mangoes and pineapple.
What kind of pepper can be used here? Well just about any pepper, in my neck of the woods habanero is fairly common. Available in most major supermarkets, obtaining fresh scotch bonnet pepper is another story. Only a select few carry them and sometimes it’s like looking for a needle in a haystack.
I was lucky enough to get a bunch of these on one of my trips to the East Coast – they have them in abundance.
To cook or not to cook? Well again, personal preference. Some say cooking tempers the heat level while others vehemently disagree. Me, I don’t know. I have never conducted a scientific experiment to compare both. Just know if I want to temper the heat I dilute the pepper with more ingredients and leave out the seeds.
Caribbean Pepper Sauce
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Ingredients
- 2-4 Habanero or scotch bonnet peppers (as per your spice tolerance)
- 1/4 cup chopped onion
- ½ cup fresh fruit Mango or Pineapple
- 2-3 garlic cloves
- ¼ teaspoon cumin spice
- ¼ cup vinegar I used mixture of lime and vinegar
- ½ teaspoon mustard
- 1-2 Tablespoon brown sugar optional
- Salt and white pepper to taste
- Herbs parsley, cilantro, basil, thyme optional
Instructions
Method 1
- Blend scotch bonnet pepper, garlic, fruit and onions in a food processor or blender. Add vinegar to facilitate blending. Then mix in cumin, mustard, white pepper, and brown sugar. Adjust for salt and seasoning. Refrigerate and use when ready.
Method 2
- Add about a table of preferred cooking oil to a medium saucepan followed scotch bonnet pepper, garlic, and onions. Sauté for about 1-2 minutes. Let it cool, place in a blender or food processor together with other ingredients and blend to desired consistency.
- You may return to sauce pan, add about more oil as needed bring to a boil and simmer for about 15 minutes or more
- Adjust for seasoning and salt. Refrigerate and use when ready.
Valerie says
Imma, this sauce is a revelation for me. I used it last week in making the Caribbean sweet and spicy wings (your recipe), and it was unlike any hot sauce I’ve ever used. I skipped the fruit as I am a heat seeker, but still found a little fruity aftertaste from the habaneros themselves, and it was pleasant. I used a ton of it in the wing sauce, but I had a little left over. When I need a quick and simple lunch I eat one of those single serving bags of tuna and I usually dump a bunch of salsa in it. Well, I was out of salsa and had this leftover hot sauce. It was divine!! I know it sounds a little nuts but I liked it so much I’m making another batch tonight just for this purpose. Thanks!
Glenn says
This looks great but can it be canned with a hot water bath for long term storage out side of the refridgerator?
ImmaculateBites says
Sorry I don’t know much about canning – so can’t say for sure.
Kad says
Hi
What is thé name of the chicken Wing please
ImmaculateBites says
It’s this crispy wings here.https://www.africanbites.com/baked-crispy-chicken-wings/ I add more paprika to give it the reddish look.
Didina Gnagnide Angorinie says
Five stars!
Didina Gnagnide Angorinie says
I don’t know why but I can’t put stars…sorry.
Didina Gnagnide Angorinie says
I made this now with pineapple and Cayenne peppers. Very good! I’m usually not one for hot sauces but I know I will make this many times. Instead of salt I used a little splash of italian fish sauce (colatura di alici) that makes it taste like a ‘happy’ version of worchestershire sauce (without gluten which is important for one of my guests). But without it it’s still good- a sweeter taste. Thank you Imma I’m going to bring it to my party and I know it’s gonna be a hit.
Didina Gnagnide Angorinie says
Hi Imma, what is this colorful sauce’s fridge life once made? It sure looks good! And I’m usually one to go for spicy, acidic sour or sweet not so much hot, so this sauce looks like a good entry point for me…
ImmaculateBites says
It doesn’t really last long for me. We usually go through it pretty fast- I enjoy it with toast and butter- may seem unlikely but it works. Anyways, the longest time for me has been about 2 weeks.
Kristy K says
Hi Imma! I just made this with datil peppers (because my plant didn’t get the memo that it’s winter and datils are in the same heat range as habaneros). It’s really good! I love the sweet and spicy together, and I love having another recipe I can use some of these peppers up with! The bright yellow color is really pretty and different too. Thanks for sharing!
ImmaculateBites says
Hahaha….too funny. That’s a good one. Glad you enjoyed it . Thanks for taking the time to share your thoughts with us.
Wayne says
Hi! I have a bunch of datil peppers on hand as well. Have you tried the cooked vs uncooked and if so, which do you prefer?
Kevin | Keviniscooking says
This one sounds fantastic, love the fruit and Habanero combo. Did you use dried mustard or yellow mustard? Thanks!
ImmaculateBites says
Hi Kevin! I used yellow mustard. Thanks
brent says
yellow mustard meaning prepared mustard yes?
ImmaculateBites says
Yes.
Cristie @ Little Big H says
What a delicious sauce. I love the addition of fresh fruit – yum!
ImmaculateBites says
Thanks Cristie .Fresh fruit adds as a foil for the scotch bonnet pepper peppers
jacquee | i sugar coat it! says
This looks heavenly and your photos are flawless!
ImmaculateBites says
Thank you so much Jacquee!
anne says
This looks so good! I’ve been looking for new hot sauce recipes, and this one looks delicious. Thanks for posting it!
ImmaculateBites says
Thanks Anne! This is a good one to add to your hot sauce repertoire
Teresa says
I love the bright colors of your sauce, it looks incredibly scrumptious! I’ve always liked favor combinations like this 🙂
ImmaculateBites says
Thanks Teresa!
Kathi @ Laughing Spatula says
I never thought of making my own hot sauce! This sounds so good. The mix of heat and sweet really appeal to my taste buds!
ImmaculateBites says
Glad you like it kathi.
Christine says
I have been experimenting with mango in a smoothie lately and this sauce looks so delicious! Can’t wait to try it!
ImmaculateBites says
Thanks Christine.It sure is. Love me some mango smoothie.
Claire | Sprinkles and Sprouts says
This looks amazing. I love how fresh and bright it looks.
I am a big fan of spice, so the photo of the chicken wing digging into the hot sauce has my mouth watering!!!
ImmaculateBites says
Me too! Now am craving it
Debbie says
the sauce I am looking for was red, it was on every table in a favorite caribbean restaurant. We delicious. This recipe looks great too! cant wait to try it!
ImmaculateBites says
Thanks Debbie . Do let me know how it works out for you.