Looking 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.
Step 2. Place all the ingredients into a pan, bring to a boil then cover and simmer gently for about 15 minutes.
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.
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.
What a gorgeous looking sauce! I may try a toned down version of it! Gorgeous blog by the way, I just came upon it today, I will be back!
Ahh.. Many a time I have caught the trini crowds off guard with my ability to handle heat. This looks really, really good.
My uncle used to make a pepper sauce that was green in color, but never revealed the recipe to anyone else in the family.. each aunt and uncle have their own pepper sauce recipe – and nobody will give it up!
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Elijah, man I see the same thing happening with my daughters. Only a few days ago Kieana was out with some friends for dinner and they had a wings eating contest. Teams, but you couldn’t drink water until your team mate finished their hot wings.. she breezed through the competition.
When I cook I don;t hold back on the pepper, so they’ve grown up with “heat” as part of their diet. Man, pepper sauce recipes on the island is like family jewels!
Heidi, good luck. Do come back and let me know your thoughts when you’ve had time to try it.
Chris De La Rosa´s last blog ..Hamilton Farmer’s Market at Jackson Square.
Gawd! You got my mouth running water boy!
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Really good sauce. I will make if for weekend.
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hi Chris how ya doing, this certainly isanew twist to making {pepper sauce} as we Trini like to say using a ripe mango or is it a half ripe mango, interesting, but what did you do to stabilise the sauce for use for a longer period, because you are using a ripe mango….. but I guess the flavour will be amazing, you just could try using a green one as well wih bhandhaniya, and some vinegar to ensure a longer shelf life. bye for now and continue showcasing the flavours of Trinidad its doin a lot for us in places like Canada and North America. bye….
taramatteelalla, yes, the mango is a bit strange at first, but the flavour is real nice. Since I cooked it, it lasted a bit long. However I did have to put it in the fridge just to be sure. Yes, I agree, vinegar would help as well.
all the best and happy cooking
chris…
My mouth is “watering”! We use peppersauce sparingly in our house as I am the only one who really uses it. My husband and son say it does not agree with them. Cooking it will help to preserve it by sterilizing it.
I think the green sauces are made with lots of shadon bennie (spelling?). Also green pawpaw or papaya can be used and these additions ‘tone’ down the heat.
Thanks.