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An insane hotsauce for the brave and daring!
Posted on 01 July 2009
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.
30 Responses to “An insane hotsauce for the brave and daring!”
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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!
Looks real nice. I will pass this on. Thanks
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.
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Gawd! You got my mouth running water boy!
.-= Cynthia´s last blog ..In search of a pot! =-.
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.
Wendy. At one point i was alone with the hotsauce at our home as well. Those days are now gone, so too the little pepper sauces I have. Our girls put that stuff on just about everything they eat.
Thanks for the suggestions as well.
happy cooking
chris…
great stuff chris,i really like the spicy recipes.some one suggested that you use some ingredient for a longer shelf life.great going pal.
Lal..thanks for taking the time to comment. much appreciated.
happy cooking
chris…
hi chris, ruth here, I intend to try this sauce . one question though can u cook after blended?
Ruth, to be honest, I don;t know if the texture will remain the same. As when I cooked it first, the sauce had a bit of a creamy consistency. I'd love to know the outcome though. BTW I still have a 1/4 jar in the fridge. So it does keep well in the fridge and it''s now been over 8 months. Lost some of the heat though.
I just love pepper sauce. I haven't come across one that was too hot for me. I am going to prepare this one and share with friends and family who aren't as "heat" tolerant.
Not to high on the heat scale, but with the mango and orange juice, it's packed with some nice flavours.
hey man just want to say this is a nice sauce; just finished my batch and i'm making a next one! I put about 20 habs tho lol. I like it hot!!!!
20 habs.. now you're talking.
Thanks so much for this recipe. I'm visiting Trinidad now and have been looking for a pepper sauce recipe I can make when I'm back in the US that doesn't involve christophene, green mango, or pawpaw, all of which are difficult to get one's hands on.
Now all I have to do is figure out how to make buss up shut without a tawa and I'll be set
Dave, glad you like the recipe. Have you tried using a griddle pan or an electric griddle? The flat cooking surface should work (in theory).
Hey Chris,
Great recipe, since I am the peppersauce lady in my family here in Toronto I will definitely be trying it as it has a twist that I would not have thought of. You definitely have to try putting some bhandhaniya (some people call it cilantro or shadow benne) to give it that Trini flavour. The best green seasoning ever.
Thanks for sharing this Chris.
I've never made pepper sauce before, but this recipe makes me want to give it a try. Now I just need to get my hands on a nice ripe mango….. =)
Any ideas why this started growing mould on it after being in fridge for 2-3 weeks – is it meant to last? Jar and lid was sterilised properly in oven before I put the sauce in. Thanks.
To be honest I have no idea. I still have a batch in the fridge that's in good condition and it's now 1 day before November and the date of the recipe is July 2009. Did you ever use a "used" spoon or fork to get some out? This would explain why.
Old folks in Trinidad always recommend to use plastic spoons or forks when dishing out pepper sauce…to prevent moulds, etc…not sure how true it is..never tested it out..
Hi Chris,
Just stumbled across your blog. It is wonderful! I've already seen lots of stuff I need to try. Do you have a recipe for tamarind (or as we say "tambran") sauce by any chance? I can't find a good one anywhere. Help!
this one is really good,mouth watering.
Tried this as my first foray into hot sauce creation and I must say that it does not disappoint! It’s nice and sweet at the beginning with a good bite at the end, and the medley of flavors is wonderful!
Just made this and I must say it's awsome. I used super chilies because I have hundreds of them right now. That may have changed the flavor from what the habs would be like, but it is still spoon licking good. The wife and daughter don't like it too hot, so I used 5 good sized chilies and they still think it is too hot, I like it, so more for me. Thank you for this receipe.
I've made pepper sauce before, but never with orange juice. I usually put all the other ingredients in it. I tried the orange juice version without my family knowing, they are not open to change, and my husband commented this was the best batch of pepper he tasted. Our little secret right.
Lisa