In Memory Of Karen Nicole Smith, 1972 - 2016

Blazing Mango Peach Hot Sauce.

A significant part of Caribbean cuisine must be the many hot sauces or pepper sauce as it’s commonly known throughout the islands and our appreciation for such sauces. Not only will you find different variations of these explosive sauces from island to island… in just about every home you’ll find a unique recipe as well.  Over the years I’ve been experimenting with different ingredients to create some tantalizing hot sauces, so this mango peach hot sauce is just me being creative and using what’s around me. I like to refer to this hot sauce as being  where the Caribbean and Canada collide!

You’ll Need…

10 Scotch Bonnet peppers (or habanero)
1 cup mango nectar or juice
1 cup peach (with syrup)
3/4 teaspoon salt
2 cloves garlic
teaspoon mustard powder
1/2 cup chopped cilantro
1/4 cup vinegar

Notes: You’ll notice that I used the entire pepper. I wanted the raw explosive heat.. if you want to tame it down a bit, you can discard the seeds and white sort of membrane surrounding the seeds. That’s where the majority heat is when it comes to hot peppers, like the scotch bonnet and habanero. Remember to wear gloves when handling these peppers as they can cause some problems for sensitive hands. If you don’t have gloves coat your hands with some vegetable oil at least.


Remove the stems off the peppers and wash. Drain and give a rough chop..same for the cilantro. Then place all ingredients in a deep saucepan and bring to a boil.

The idea is to gently cook the peppers and infuse the sauce with the goodness of the peaches, garlic,, cilantro and mango juice. I used canned peaches, so i included the syrup it came with a swell. Bring to a boil, then reduce to a gentle simmer and cook for about 20 minutes.

Your kitchen will have a strong scent of cooking peppers (spicy) so you may need to open your kitchen window or turn on the vent fan above your stove. You’ll notice that everything will go a bit pale as it cooks, but that’s normal.

After 20 minutes of cooking (remember to stir a few times) allow to cool before putting into your food processor or blender, or risk getting burned when it splatters.

Now place everything from the pot into the food processor and give it a few pulses.. then blend for a minute or two. Try not to over-blend or it will go frothy and ruin the texture (not my liking). You’ll now have a wicked hot sauce flavored with the mango and peach. It will be thick, but runny enough (smooth) to place in a squeeze bottle.

Don’t be fooled with this hot sauce wonderful fruity fragrance… it will be like rocket fuel. Store in the fridge up to 6 weeks. Directly below you’ll see some links to other hot sauce recipes I’ve shared in previous posts.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

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  1. Peter
    January 31, 2017 / 4:44 pm

    Lord have mercy! I’ve made this recipie about 6 times in just a few months, been going through this stuff like mad, it hurts but it’s so delicious. Adding fresh mango is a nice touch. Can’t wait to try this someday with scotch bonnets

  2. CML
    March 17, 2015 / 11:50 am

    I am a trini who loves to cook and try different recipes. Your recipes are great!!
    Would definitely try this.

  3. James
    August 13, 2013 / 6:16 pm

    I am making this right now and have high hopes for it being delicious. Unfortunately I misread and used a full cup of vinegar. I added a bit more mango juice and another garlic clove (I like it with lots of garlic)an another half a peach. I will boil it a little longer but I think it will still work out. Can’t wait to taste this spicy goodness.

  4. Chef Mireille
    May 20, 2012 / 10:43 pm

    I actually use papaya when I make hot sauce –
    I tried sending you a mesg via your contact page but I repeatedly receive an error mesg. so I am left with this platform – Just discovered your blog and you have some fabulous recipes. I too write a blog. Although I am of Caribbean decent, I post recipes from all over the world. Since most of your recipes are Trini or Jamaican, I was wondering if you would be interested in having me do a guest post with a recipe from one of the other islands. Specifically, Dominica which is where my grandmother is from. Due to my mixed Caribbean heritage (Dominica, Aruba, Suriname, Haiti, Barbados), I have lots of family recipes from these various islands. Please let me know. You can take a look at my blog at
    Thanks – you can contact me via FB or Twitter also at GlobalTastes

  5. Ham
    May 14, 2012 / 6:03 pm

    A wonderful Hot Sauce GodBless u and when ever I use it I remember u. It reminds me when I was living in Zanzibar.

  6. May 11, 2012 / 11:34 am


  7. Black Pineapple
    May 8, 2012 / 6:30 am

    Made this last night could not add 10 peppers a I did not have 10 but I did it with 3 added some fresh mango on top of the mango juice and some thyme as well, turned out just fine and still has a kick, lord knows what it would be like if I had 10 peppers, I think it would melt through my insides. anyway I did further adjustments and split the mixture and blended in some beets it went well with my grilled chicken salad.

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