Caribbean Hot Sauce Recipe

Looking for a Caribbean hot sauce recipe? Uncle Daddy LOVES the taste of the Caribbean! This page is similar to the habanero hot sauce recipes page, but it tends to list recipes that include tropical fruits like mango and papaya. The habanero recipe page has the less fruity, spicier recipes. In reality, both are made in the Caribbean.

OK, enough chit-chat. Here are your Caribbean hot sauce recipes.

Mango Habanero Sauce Recipe

Ingredients:

8 Mangos, peeled, pitted, chopped
2 - 10 Habanero peppers depending on taste, stemmed
1 medium onion, quartered
2 cloves garlic, peeled
1/2 cup dided carrot
1/2 cup white wine vinegar
1/4 cup sugar
1/2 cup ketchup
2 Tbsp oil Salt

Directions:

1. Heat oil in saucepan and cook garlic, onion, and carrot a few minutes. Then add habaneros and mango and cook about 10 minutes. Add vinegar, sugar, and ketchup and simmer for 10 minutes.

2. Blend in blender until desired consistency. Add salt to taste. Add a bit of water if sauce is too thick.

Lottie's Traditional Barbados Hot Sauce Recipe

This recipe approximates Lottie's yellow hot sauce that's made from scotch bonnet peppers and mustard. If you think mustard is an odd ingredient for hot sauce - you need to try this!

Ingredients:

1 Mango, peeled, seeded, chopped
10 Habanero or Scotch Bonnet peppers, stemmed
2 Cayenne peppers, stemmed
1 large onion, quartered
3 cloves garlic, peeled
1/4 cup packed brown sugar
5 Tbsp white vinegar
1 Tbsp curry powder
1 tsp salt
2 tsp cumin
2 tsp chili powder
1 cup prepared yellow mustard (cheap kind)

Directions:

Put everything in a blender and blend to desired consistency.

Trinidadian Hot Sauce Recipe

Ingredients:

1 Mango, peeled, seeded, chopped
10 Habanero or Scotch Bonnet peppers, stemmed
1 large onion, quartered
3 cloves garlic, peeled
1/2 cup lime juice
1 1/2 cups malt vinegar
1 tsp salt
1/4 cup prepared yellow mustard (cheap kind)

Optional: Zest of 1 lime rind (makes for a sauce with noticeable lime flavor)

Directions:

1. Pulse the papaya, habanero peppers, onions, garlic, and lime juice in a food processor until blended, but not quite pureed.

2. Transfer to a medium saucepan and stir in the vinegar, salt and mustard. Simmer the mixture over low heat for 20 minutes, stirring occasionally.

3. Bottle the sauce in hot sterilized jars.

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