CARIBBEAN PEPPER SAUCE

 The Caribbean Pepper Sauce is a staple in West Indian households. My mom always had a bottle of pepper sauce on hand and it would accompany every meal. Let’s me be clear-this is not to be confused with the milder hot sauce, this is liquid fire in a bottle.

Pepper-1 (2)While my mom uses wiri wiri pepper in her sauce, I used scotch bonnet as it is more readily available here in Atlanta. She also kept her sauce pretty simple by using just a few ingredients but the possibilities are endless.

Pepper-1-3Various fruits and vegetables such as mangoes, pineapple, carrots or bilimbi not only reduces the heat but adds flavor. I made two versions-a standard sauce and a mango pepper sauce.

Pepper-1-2How do these sauces differ? The standard sauce will have a lot more heat; this sauce is also a base that you can customize to your liking. For the mango pepper sauce, I added ripe mangoes and a tiny bit of sugar which made it a bit more mellow by reducing the heat of the peppers.

Caribbean Pepper Sauce

Do you make your own pepper sauce? Does your family have their own special blend?

Pepper-1-10

Hot Pepper Sauce
10 oz Scotch Bonnet Peppers, cleaned and stems removed
¼ cup white distilled vinegar
4 cloves garlic
1 tbsp yellow mustard
1 tbsp salt
Place all ingredients in the blender and blend until smooth. Pour into a clean jar to store.

Mango Pepper Sauce
1 cup pepper sauce
1 cup ripe mango chunks
1/8 tsp turmeric
1 tsp granulated sugar
Place mango chunks, pepper sauce, turmeric, and sugar in a blender and blend until smooth. Store in a clean jar.

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21 Comments

  1. Zandra Perreira
    July 30, 2014 / 6:31 am

    I have tried that mango pepper sauce…it is the bomb..thanks for sharing!

  2. Mali
    July 30, 2014 / 6:37 am

    Looks hot!!!

  3. alli
    July 30, 2014 / 6:59 am

    This is great! I have tons of peppers i the pack i dont use this helps me know what to do. What about the preservative. How long can you keep them in the refrig

  4. JehanP
    July 30, 2014 / 12:51 pm

    It really is!

  5. JehanP
    July 30, 2014 / 12:52 pm

    Alli the vinegar preserves the pepper and it keeps for a very long time at room temperature. In addition to the vinegar you can pour enough oil to cover the top and that will help to preserve it also.

  6. JehanP
    July 30, 2014 / 12:52 pm

    Very hot Mali!

  7. JehanP
    July 30, 2014 / 12:52 pm

    Zandra, you’re welcome. The mango gives it a great flavor.

  8. July 30, 2014 / 5:53 pm

    Would love to try this recipe! Mango and Scotch bonnet ? Hmmm..That is one combination I would love to try.

  9. July 30, 2014 / 6:33 pm

    any hot sauce ticks all of my boxes.. definitely recreating these recipes! love it!

  10. Lisa
    July 30, 2014 / 7:26 pm

    I actually put some pepper sauce in little zip lock bags and freeze. To replenish as necessary while still tasting “freshly made”. Great idea to add mangoes as a variation. Tx

  11. July 30, 2014 / 9:30 pm

    Do you have a pepper sauce for Wiri Wiri peppers? Mine are starting to grow in and I’ll probably pick them in a month or so.

  12. JehanP
    July 31, 2014 / 5:03 am

    Jason you can use the wiri wiri pepper in place of the scotch bonnet. Thats one of the great things about this sauce, you can use any combination or variety of pepper that you choose.

  13. JehanP
    July 31, 2014 / 5:03 am

    Lisa, thats a great tip! Thank you!

  14. JehanP
    July 31, 2014 / 5:04 am

    I hope you like it fiery hot Thalia.

  15. JehanP
    July 31, 2014 / 5:04 am

    You would love it!

  16. mike
    March 16, 2016 / 6:14 pm

    just fry the pepper sause in oil , that will be the hottest pepper ever

  17. Ingrid
    May 2, 2016 / 11:37 am

    Thank you very much for this! I used mango, carrot, and fresh tumeric in my recipie. The taste is nice and it still has a lot of heat! Also used some lemon rind and juice. The colour is a beautiful goldish yellow.

  18. Darlene Powell
    August 25, 2016 / 8:19 am

    Yellow mustard : powder or prepared? I make my own peppa sauce but really don’t follow much of a recipe, just go by what peppers I have on hand in my garden, and whatever I feel like adding! Frozen mango chunks work fine, BTW.

  19. JehanP
    August 29, 2016 / 9:12 am

    Darlene thanks for the tip! I use prepared mustard. Yes things like pepper sauce or green seasoning really don’t have much a recipe, it’s more so about what you may have on hand or your preferred combination.

  20. October 29, 2016 / 11:00 am

    Great post! Which country in Caribe can I see this yellow pepper sauce? Thanks 🙂