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.
Nicholas Cox says
Hello Iโm making the sauce with papaya
Karen says
Hello,
Iโm planning to make this tomorrow. Do you recommend yellow or Dijon mustard? Thanks!!
ImmaculateBites says
Hello,
I recommend Dijon mustard.Happy cooking
Celeste says
I made a 4 ounce mason jar of this sauce with a little extra habaneroโs this morning and itโs already gone. Iโm about to make some more . Itโs absolutely tasty and flavorful. Thank you. Your recipes are amazing
ImmaculateBites says
Aww.. Thanks So much.
Victor H. Nieves says
i made this yesterday w Datil Peppers…the party LOVED it. Thanks much!
ImmaculateBites says
Yay! Glad it worked out well.
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!
ImmaculateBites says
Awesome!! I am so glad this worked out for you, Haggis :)!
Robbert Schelling says
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.
ImmaculateBites says
Hi Robbert. Thank you for the tips. Will try them out!
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 Iโll def stay inspired and busy in da kitchen!
Blessss up good pplโค๏ธ
Danny says
This is amazing! I dipped some of the left over mango in it afterwards to test it, so tasty!
Iโm addicted to making recipes from this website!
imma africanbites says
So happy to read this, Danny! Now my mouth is watering after I read mangoes. ๐
Ltll Mss Purrrrfect says
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 ๐
Ps: will definitely make this recipe again. Thnxo.
imma africanbites says
Yaaay! Glad you love it. =)
John says
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.
Levitta says
Where did you find the bottles, I want to make a batch this weekend but don’t know where to find bottles
ImmaculateBites says
You can find them at Michael’s , Marshalls or Amazon.
Frank says
Create and Barrel also carries a lot of different bottles.
Patrick Beltz says
In the Caribbean pepper sauce recipe it calls for mustard. What type of mustard?
ImmaculateBites says
I used powdered mustard . You may leave it out , if desired.
Michelle says
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!
ImmaculateBites says
Cheers Michelle! I know EXACTLY what you mean.
Denette L Fossman says
It looks amazing I’m gonna make it this weekend
ImmaculateBites says
Awesome! Do let me know how it works out for you.Thanks!
Arin says
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!
ImmaculateBites says
Am honored Arin! Thank you! Glad you really enjoyed it