Ever ask yourself what’s our love affair with pepper sauce? What is about Caribbean people and the heat we’re always seeking? I’m sure not everyone from the Caribbean is into the hot stuff, but a good majority of us are and we’re influencing so many thousands of people across the globe with the recipes we share. To date there’s about eight pepper sauce recipes I’ve posted and that’s just a teaser into how creative I can get when it comes to making that liquid dynamite we call pepper sauce.

Here’s one I made recently which is packed with heat, but the rich undertones of oranges and pineapple gives it that unique Caribbean vibe. This orange pineapple pepper sauce is a personal fave of mine, especially when BBQ season comes around, so I do hope you give it a try.

You’ll Need…

1 1/2 cup orange juice
3/4 teaspoon salt
1 tablespoon brown sugar (golden)
1 cup pineapple chunks
1/4 teaspoon allspice
15 scotch bonnet peppers

Notes: I used store bought orange juice (get the good stuff – no pulp, but nice and thick) and the pineapple came from a can. I got the chunks, with syrup (use the syrup as well). Remember when handling scotch bonnet peppers to use caution as they are VERY hot. Use gloves and don’t include the seeds if you’re overly concerned about the extreme heat. Remember to wash your hands a couple times with soap when you’re done and don’t touch anyone or yourself before you to. If you can’t source scotch bonnet peppers (complain to your grocer) use Habanero peppers.. they are just as deadly.

Wash and give the scotch bonnet peppers a rough chop to make it easier work for your blender or food processor. (again – do wear gloves)

All we need to do now is add all the ingredients into the food processor and give it a few pulses to start. Then work it until you have a smooth consistency. Do remember to add the juice/syrup the pineapple is packed in (if you’re using canned pineapple chunks as I did).

Tip: remember to have your kitchen windows open as the peppers are very hot and with the blending, it may cause you to choke. (also, be careful when washing your food processor.. don’t stand above it as the water falls on it) Follow the same procedure when the pepper puree is cooking (see below)

When you’ve achieved a smooth consistency, add the mixture (be careful when pouring it out) to a deep saucepan and on medium heat bring it up to a boil. Then reduce to a gentle simmer and cook for about 10 minutes. You can now allow it to cool before you pour it into the bottle you’re serving it from or if you’re doing the canning method.. pour it while it’s hot into the mason jar.If you want the sauce to be even smoother, you can return it back to your food processor or blender and work it for another minute. Try not to go past 30 seconds to 1 minute or risk it going frothy.

This pepper sauce can be stored in the refrigerator for about 6-8 weeks, but you may find that you’ll need to give it a shake before using and it will loose some of it’s kick while in the fridge. If you’re looking for more exciting hot sauce / pepper sauce recipes, click on “Bits and Bites” above and go through the listings. Additionally, there should be some shared below where it says “similar recipes”.

I encourage you to give this recipe a try, but be aware that it’s lethal and do be careful as you work with the scotch bonnet peppers. The last thing I need is you emailing me saying that your hands are on fire because you didn’t take me seriously and wear gloves. Or worst case.. you touched your eyes or somewhere even more sensitive!

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.

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.