Categorized |Bits and Bites

An insane hotsauce for the brave and daring!

hot sauce recipeLooking to spice things up a bit in your life? I have the “recipe”. This one was inspired by my “mango chow” post a few weeks back. I remembered the days when as a kid I would chase down the doubles man on his bike for hot steamy “doubles” These vendors reinvented what we know as pepper sauce on the islands. Each had their own signature sauce that would attract many of us as we craved the fiery pleasure that a good hotsauce can be. These artisans would flavour their sauces with things such as mango, coconut, shado beni, lady finger (sour cherry), pomme cite′, tamarind… whatever was “in season” was usually the base.

Here’s my take on a sauce where I use ripe mango and ginger to add some flair to the insanely hot habenero peppers. You’ll soon see this featured at your local grocers or online, but with an added twist. I’m hoping you’ll be too lazy to make it yourself and get a few bottles when it’s launched :)

You’ll need…

1 large ripe mango – peeled / diced
10-14 habanero peppers (use less if you’re chicken) – diced
1 onion – diced
2 cloves of garlic – crushed
2 banana peppers – diced
1 red bell pepper – diced
3 tablespoon cilantro – chopped
1 cup fresh squeezed orange juice
1 tablespoon salt
2 limes – juice
1 tablespoon crushed ginger ( I used the bottled stuff)
1 tablespoon mustard – optional (I didn’t use it this time)

This is a simple 3 step recipe.

Step 1. Cut, dice, squeeze and crush as necessary.

hot sauce recipe

world hottest pepper

mango hot sauce

Step 2. Place all the ingredients into a pan, bring to a boil then cover and simmer gently for about 15 minutes.

hot sauce trini

insane hotsauce

Step 3. Allow to cool, then add to a food processor or blender and puree. Feel free to leave it a bit chunky if you’d like some texture to it.

spicy hot sauce

caribbean hot sauce

trinidad pepper sauce

spicy mango pepper sauce

So simple, yet amazingly tasty! Don’t be fooled by the title of this post as it’s not one of those pure habanero sauces that’s all about heat. With the mango, ginger and orange juice used in this recipe, you’ll be amazed by the different level of flavours you’ll experience. WARNING! When this first hits your mouth it’s rater mild, but like a “pop rock” candy, there will be a delayed explosion and you will feel a “punch” as it makes it’s introduction to your taste buds.

TIP! Start off with 4 habaneros with the first batch you make, so you can then judge the heat level for future batches.

BTW, this makes about 4 cups of sauce, so you’ll have enough to share with your friends. They’ll be amazed at your creation – trust me! Remember to leave me your comments below.

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69 Responses to “An insane hotsauce for the brave and daring!”

  1. John says:

    This is GREAT! Thanks for sharing it. I used 7 habaneros and it had plenty of heat. In fact, I made it in one of my woks and it took the seasoning off the pan. When my son saw that, he asked if I was sure it is safe to eat! Ha-ha! It IS safe to eat, but caution is advised. I replaced the banana chilies with Anaheims because I have those growing on my deck. I just picked a couple fresh Anaheims and added them to the mix.

    I plan on using it with a Trinidad fish dish tonight.

  2. Madeline says:

    What would I use this sauce for? Meatballs. Spaghetti or what?

  3. ann says:

    My family is from St. Joseph.My mother gave me her recipe I made it and send for my 2 nephews in Canada. But that is just part of the problem, i lived in Cleveland and i will give a coworker a medium mason jar of the sauce but he always want more until his cousin busted him.He was having hot sauce eating contest in his his neighborhood making money off my sauce

  4. I want to buy some preserving powder known as Chinese preserving or just preserve powder in T’dad. It is actually sodium benzoate.
    Where in Toronto area can I buy this?

  5. Marg says:

    Hi Chris
    I was wondering if you could tell me the actual name of your sauce and where I can buy it? I’m not lazy…I just love your food!
    Looking forward to hearing from you…love your site…and, btw, I’ll finally be heading to my sister and brother in laws home in Tobago next month!

  6. Steve says:

    Hello I’m going to swap the chillis for naga viper how many should I use?

  7. Rene Serrao says:

    Hello Chris
    I’ll be making up a bit of this Hot Sauce to use in my future trini style cooking here at home.
    Today I tried an idea of combining Eddoes and Plantain into a mashed dish:
    4 eddoes peeled and cut into small pieces
    2 ‘yellow’ plantains peeled and cut into small pieces
    1 teaspoon of salt
    1 onion chopped
    Grated Black pepper as you’re used to
    2 garlic cloves crushed and chopped fine
    the above ingredients are placed in saucepan with Coconut milk and Chicken Stock( 1/2 & 1/2) to cover. Bring to boil and then simmer for about
    15 minutes.
    Let cool somewhat and then drain off the liquid (save)and mash the eddies and plantain chunks etc together like you would do mashed potatoes.
    adjust seasoning to suit ( I added a tablespoon of sugar to the liquid as the Plantain was a bit green) and not sweet

    Turned out great & tasty.

    Enjoyed it with Sobey’s “beer pretzel meatballs” fried up with chopped onions in oil & brown sugar like starting a plea, and with petit pois peas cooked in the saved liquid

    Give it a try and drop me a line what you think.

    Born trinidad now 86 years of age living in Portuguese Cove near Halifax NS.

  8. Tim says:

    Love the website I have made your jerk sauce ( Raw preparation) took if one step further. Simmered it. mason jarred it, then gave it a 20 minute water bath to seal the jars and kill any botulism spores. ITS AWESOME !!! I quadrupled the recipe with approx 8 pints. Making the mango habanero sauce today.

  9. charmaine says:

    My mouth waters looking at


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