Caribbean Pepper Sauce

Caribbean Pepper Sauce

Fiery scotch bonnets simmer with mango and vinegar into a tangy, golden hot sauce.

Total 45 min Makes 16 oz Calories 22/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This bright, fruity hot sauce blends scotch bonnet peppers with mango, carrot, and allium for a balance of heat and sweetness. A splash of vinegar brightens the blend and helps preserve it, making it a versatile condiment for jerk chicken, fish, soups, and rice dishes across the islands.

Ingredients

  • 8 scotch bonnet peppers, stemmed
  • 1 cup mango, peeled and chopped
  • 1/2 cup carrot, chopped
  • 1/2 cup yellow onion, chopped
  • 3 cloves garlic
  • 1 tablespoon fresh ginger, peeled and chopped
  • 3/4 cup white vinegar
  • 1/4 cup fresh lime juice
  • 2 tablespoons brown sugar
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon kosher salt
  • 2 tablespoons vegetable oil
  • 1/4 cup water

Method

  1. Heat the vegetable oil in a 6-quart saucepan over medium heat. Add the onion, carrot, and garlic, and cook until softened, about 5 minutes.

  2. Add the scotch bonnet peppers, mango, ginger, allspice, and turmeric to the saucepan. Stir to combine and cook for 2 minutes until fragrant.

  3. Pour in the vinegar, lime juice, brown sugar, salt, and water. Bring to a simmer, then reduce heat to low and cook until the peppers and mango are very soft.

  4. Remove the saucepan from the heat and let the mixture cool slightly, about 10 minutes.

  5. Transfer the mixture to a blender and puree on high speed until smooth, about 1 minute, scraping down the sides as needed.

  6. Taste the sauce and adjust with additional salt, lime juice, or sugar as needed.

  7. Pour the sauce into a clean 16-ounce bottle or jar and refrigerate. The sauce will thicken slightly as it cools and keeps well for up to 1 month.

Rate this recipe

★ 3.5 (1)

Caribbean Pepper Sauce

This bright, fruity hot sauce blends scotch bonnet peppers with mango, carrot, and allium for a balance of heat and sweetness. A splash of vinegar brightens the blend and helps preserve it, making it a versatile condiment for jerk chicken, fish, soups, and rice dishes across the islands.

45 min 16 oz 22 cal

Ingredients

  • 8 scotch bonnet peppers, stemmed
  • 1 cup mango, peeled and chopped
  • 1/2 cup carrot, chopped
  • 1/2 cup yellow onion, chopped
  • 3 cloves garlic
  • 1 tablespoon fresh ginger, peeled and chopped
  • 3/4 cup white vinegar
  • 1/4 cup fresh lime juice
  • 2 tablespoons brown sugar
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon kosher salt
  • 2 tablespoons vegetable oil
  • 1/4 cup water

Method

  1. 1

    Heat the vegetable oil in a 6-quart saucepan over medium heat. Add the onion, carrot, and garlic, and cook until softened, about 5 minutes.

  2. 2

    Add the scotch bonnet peppers, mango, ginger, allspice, and turmeric to the saucepan. Stir to combine and cook for 2 minutes until fragrant.

  3. 3

    Pour in the vinegar, lime juice, brown sugar, salt, and water. Bring to a simmer, then reduce heat to low and cook until the peppers and mango are very soft.

  4. 4

    Remove the saucepan from the heat and let the mixture cool slightly, about 10 minutes.

  5. 5

    Transfer the mixture to a blender and puree on high speed until smooth, about 1 minute, scraping down the sides as needed.

  6. 6

    Taste the sauce and adjust with additional salt, lime juice, or sugar as needed.

  7. 7

    Pour the sauce into a clean 16-ounce bottle or jar and refrigerate. The sauce will thicken slightly as it cools and keeps well for up to 1 month.