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Caribbean Pepper Sauce

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Author: Imma

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Homemade Caribbean Pepper Sauce – The most amazing combination of sweet and spicy flavors that will leave you wanting more.

 

Caribbean Pepper Sauce

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.

 

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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.

Caribbean Pepper Sauce

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.

Caribbean Pepper Sauce

 

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

 

 

Caribbean Pepper Sauce
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Caribbean Pepper Sauce

Homemade Caribbean Pepper Sauce- The most amazing combination of sweet and spicy flavors that will leave you wanting more.
4.68 from 25 votes
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Caribbean
Servings 6

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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.
Author: Imma
Course: Condiment
Cuisine: Caribbean
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CARIBBEAN PEPPER SAUCE

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Comments & Reviews

  3. Celeste says

    I made a 4 ounce mason jar of this sauce with a little extra habanero’s this morning and it’s already gone. I’m about to make some more . It’s absolutely tasty and flavorful. Thank you. Your recipes are amazing

    Reply

  5. Haggis says

    I made this!

    I can’t smell, and my sense of taste seems to be duller than that of most people, but I found this recipe to be tasty.

    I left out the mango and bulked it out with sweet peppers, a few teaspoons of honey for additional sweetness. Used a mix of 6 scotch bonnet, 3 rocoto and 3 scorpion peppers for heat. Cooked it in a saucepan for ten minutes.

    This is my go-to recipe now. Thanks for sharing!

    Reply

  6. Robbert Schelling says

    5 stars
    I just used this recipe for this hot sauce, and it turned out great, i did make some tweaks after tasting it, as i wanted it a bit sweeter because i used a couple more peppers, i just added 50g more pineapple, and the juice of an entire lime, i didn’t add salt, as quite often i use soy sauce or something similar with my food.

    Reply

  7. Kelly clark says

    My mouth is watering just reading all o this! I just bought a few datil pepper plants, plus peppers…….
    Between u n Chris from carribeanpot.com I’ll def stay inspired and busy in da kitchen!
    Blessss up good ppl❤️

    Reply

  8. Danny says

    5 stars
    This is amazing! I dipped some of the left over mango in it afterwards to test it, so tasty!

    I’m addicted to making recipes from this website!

    Reply

  9. Ltll Mss Purrrrfect says

    5 stars
    Hi from The Netherlands..

    I got alot of scotch bonnet peppers (Madame Jeanet peppers) for free. Searched online and found this lovely site and yums looking hot sauce. Had everything on the list. Choose method 1 and Lord did I make it Wayyyy 2 .

    Family members that can handle this kind of heat will be gifted the pretty looking, delicious tasting hot sauce tomorrow 🙂

    Ps: will definitely make this recipe again. Thnxo.

    Reply

  10. John says

    5 stars
    Wow…. so, I didn’t make the recipe exactly, as I didn’t have Scotch Bonnets, but I did make it with Fresno peppers and Jalapeno’s. I made the recipe as written with those, the seeds removed from the Fresno’s and left in the Jalapeno, and 1/4 cup of pineapple and mango each. I did the cook method and in the end, threw it in a blender… It’s so good it could be a little hotter and I wouldn’t mind. Next time I will try a Scotch Bonnet maybe added WITH the seeds. This recipe is SUPER AWESOME. After I made it like that, I tripled the recipe and added some ground Allspice and about a tablespoon of fresh ginger. I couldn’t be happier in recipe land than right now. Thank you for sharing this.

    Reply

  11. Levitta says

    Where did you find the bottles, I want to make a batch this weekend but don’t know where to find bottles

    Reply

  13. Michelle says

    5 stars
    I just made a batch of this sauce. And, wow….it is absolutely amazing! And, by far my favorite. Thank you for waking up my taste buds! There’s a party going on in my mouth right now. Cheers!

    Reply

  15. Arin says

    5 stars
    Oh. My. Goodness. I just tried this sauce and it is DELICIOUS! I never post comments about recipes, but this is worthy. The only peppers I had on hand, were Chipotle in Adobo sauce, and they work really well with the sweet pineapple. We will be eating this with the Carribbean grilled fish. Nice recipe, thank you!

    Reply