In Memory Of Karen Nicole Smith, 1972 - 2016

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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70 Comments

  1. Christine
    December 21, 2017 / 10:03 am

    How long can this pepper sauce? How many months?

  2. John
    September 7, 2017 / 11:28 am

    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.

  3. Madeline
    August 16, 2017 / 6:42 pm

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

  4. ann
    April 25, 2017 / 10:22 am

    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

  5. April 10, 2017 / 8:11 am

    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?

  6. Marg
    January 21, 2017 / 1:49 am

    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!
    Marg

    • admin
      January 21, 2017 / 11:30 am

      Unfortunately we don’t manufacture for sale at this time

  7. Steve
    January 15, 2017 / 2:13 am

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

  8. Rene Serrao
    November 22, 2016 / 7:43 pm

    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.

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

  9. Tim
    May 9, 2016 / 8:22 am

    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.

  10. charmaine
    April 27, 2016 / 7:55 pm

    My mouth waters looking at this.lol

  11. Geeta chankasingh
    April 27, 2016 / 6:27 pm

    Do you Scorpion peppers or the cherry peppers? I like them very hot! I usually buy Matouks pepper sauce the big bottle and it’s finished in a week.

  12. lorrie
    October 22, 2015 / 3:51 pm

    Hi Chris, As always this hot sauce is GREAT. We tried it last night on ribs and chicken and everyone enjoyed it.
    gave everyone the recipe and your website. Thanks as always

  13. Molly
    February 9, 2015 / 10:24 am

    Is habeneros and scotch bonnets the same

    • admin
      February 9, 2015 / 12:30 pm

      No, both are very hot, but Scotch Bonnet have a different flavor and can be much hotter. While the Habanero does come with a sort of fruity flavor.

    • February 5, 2016 / 7:49 pm

      Hi,

      I was looking for the Doubles recipe but the recipe itself is not listed only some advertizment. Could you let me know where I could find it please? Thanks so much!

  14. Zora
    February 22, 2014 / 6:12 pm

    Chris, I am from Jamaica. We don’t use the term doubles there. Please tell us what these delicacies are.

  15. Zora
    February 22, 2014 / 6:07 pm

    Chris, I am from Jamaica and have no clue what doubles are. Please tell us what these delicacies are.

  16. marcia
    December 26, 2013 / 11:42 pm

    hi chris, just wanted to let you know that I made your hot hot hot sauce. delicious!!! got enough to give to a couple of my friends. Thank you keep those recipes coming.

  17. Charlene
    December 17, 2013 / 12:19 am

    Hello Chris.I have 2 questions. 1. Would there really be a difference in flavor or taste if I used a green mango instead of the other kind of mango shown in the photo? 2. Do you have a good pepper sauce recipe? I would like to make my own void of salt. Since my mommy can’t have salt. She loves pepper sauce.

  18. November 29, 2013 / 11:43 am

    hi chris, here’s how I do mine. i use scotch bonnet, lots of shadon beni, garlic, carrots, half and half of vineagar and water and of course salt. I grind it all up and then put in the midday sun to cure for about a half day and then Voila! fiery hot pepper sauce. Needs no fridgeration until you begin to use it constantly (use a plastic spoon to dip it out) I usually make a large batch and leave some out for family use and store the rest in my cupboard.

  19. November 7, 2013 / 10:31 pm

    Hi Chris, your sauce looks great, I doubt I will be able to find it here in Squamish B.C. maybe we can arrange for me to buy a bottle and have it sent to me. please let me know. Anne

    • Mike
      November 19, 2013 / 1:18 am

      This looks great. Was kinda surprised to see someone from Squamish of all places in here 🙂 Hey Anne, Im gonna make some. Maybe you could buy it from me lol Just kidding

  20. peter
    October 25, 2013 / 11:44 am

    Made a batch of this, without the mustard. As the Mango I used was not quite ripe enough I added two heaped tablespoons of soft brown sugar. I used about 14 orange colored Habaneros and the sauce was superb, hot, but with a very full flavour. My sons who are pepper sauce fiends cannot get enough of it. Goes well with everything. Thanks for an excellent recipe.

  21. rose
    September 19, 2013 / 6:18 pm

    This is a real hot sauce. Will try it Chris, thanks for sharing.

  22. September 9, 2013 / 6:58 am

    Great sauce! I use a simlilar recipe using half mango, half papaya, and a special sort of red chili peppers from Dominica, very, very aromatic and not quite as hot as habaneros. I don’t even know if they have a name, but I’ve never found anything quite like them.

  23. John-Christopher
    June 17, 2013 / 6:39 pm

    This almost identical to a sauce I make with Scotch Bonnets. I don't use mango, I add vinegar (malt and balsamic), and I purée it before I simmer it. I use a spoon of cane syrup instead of the oj, also. The addition of mango seems a great idea. Thanks!

  24. Heat Freak
    April 26, 2013 / 5:43 pm

    OK just had this sauce my face is still leaking while I type this, for the first time EVER i almost couldn't finish eating wings, this sauce is AMAZING I cant wait to put in on pork. on yeah I over looked the tip about using 4 habanero to start and jumped right to the 14.

  25. Ingrid
    January 17, 2013 / 5:21 pm

    Oh my this sauce is great….this will definitely be my "put on everything" hot sauce, and a good way to use up all those habaneros!!

  26. Jacqueline H
    January 16, 2013 / 9:33 am

    Chris, Just reading this makes my mouth water. LOL
    Can't wait to try it.
    Thanks!

  27. june joseph
    October 24, 2012 / 12:44 pm

    Hey Chris, what a wonderful idea using a ripe mango. This hot sauce is just delicious. It keeps in the fridge for a long time. The salt and cooking stabilizes it and I don't allow others to double dip to prevent mold. Keep those great recipes running man.

  28. Frank M
    October 18, 2012 / 8:26 pm

    Great sauce, I added an additional cup of mango nectar and another mango. Awesome sauce nice heat and smooth flavor

  29. Jomo
    October 9, 2012 / 6:20 am

    Ever try this with Trinadad Scorpions or the 7-pot peppers… or a mix of scotch bonets and the scorpions?

    They are a bit too hot to eat straight but in a sauce they would be good

  30. Cheryldil
    August 31, 2012 / 4:50 pm

    I am also going to try this but with two mangoes lol

  31. Donna Grannum
    July 3, 2012 / 7:32 am

    Hello Chris, speaking for myself, family and friends, we love you dearly. We appreciate you bringing the best of the Caribbean to our inboxes where with one click you are there with wonderful, tasteful very well presented recipes. I have been cooking from 10 years old. Being from the Island of Barbados girls are taught very early to make acquaintance with the kitchen…LOL. I make a nice hot sauce but yours is the BOMB. I will go shopping this week, get my little bottles ready and give to my cousins and aunts, that way they don't have to buy the tasteless hot sauce here in Toronto or try to get bottles of Ecaf and Windmill sent up from Barbados. I will remember to tell them its not my recipe but compliments of Chis, Caribbean Pot. I will let you know how it turns out. Thank you Chris keep up the good work….Donna

  32. June 14, 2012 / 2:36 pm

    Hi Chris
    For those who like to idea of heat but not the Zing, They could use pimento peppers. Smells hot but no heat at all. Adding an Habenero or Cuban pepper will give minimal heat and lots of flavor.
    I am interested in your use of a Mango. I will try that.

  33. Ronda
    April 14, 2012 / 7:31 am

    Chris,

    I think it’s fantastic that you’re generous enough to share this recipe although you’ll be selling it soon! For the reason alone my friend I’d love to buy it & support your journey
    🙂

  34. kathleen
    March 4, 2012 / 10:48 pm

    hey i made it and loved it thanks chris

  35. February 28, 2012 / 7:46 am

    this looks great.. I wonder how it would taste with green mango instead of ripe ones!..

  36. Lisa Young
    January 26, 2012 / 6:06 am

    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

  37. Eric
    July 30, 2011 / 7:00 pm

    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.

  38. Gordon
    July 11, 2011 / 12:08 am

    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!

  39. basdai gopaul
    March 12, 2011 / 10:31 pm

    this one is really good,mouth watering.

  40. Candi
    March 8, 2011 / 7:56 pm

    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!

  41. Ris
    November 30, 2010 / 12:34 pm

    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..

  42. Partridge
    October 31, 2010 / 5:03 am

    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.

    • jumbieg
      October 31, 2010 / 6:02 am

      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.

  43. ccg
    October 29, 2010 / 10:30 pm

    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….. =)

  44. Usha (Sona)
    August 4, 2010 / 9:30 pm

    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.

  45. Dave
    June 19, 2010 / 6:18 pm

    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 🙂

    • June 23, 2010 / 9:58 pm

      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).

  46. ChiliHead
    May 30, 2010 / 4:06 pm

    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!!!!

    • June 17, 2010 / 2:45 am

      20 habs.. now you're talking.

  47. nina
    April 10, 2010 / 11:49 am

    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.

    • April 18, 2010 / 12:11 am

      Not to high on the heat scale, but with the mango and orange juice, it's packed with some nice flavours.

  48. lal
    March 12, 2010 / 4:30 pm

    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.

    • admin
      March 14, 2010 / 8:54 pm

      Lal..thanks for taking the time to comment. much appreciated.

      happy cooking

      chris…

      • ruth phillips
        March 31, 2010 / 1:16 pm

        hi chris, ruth here, I intend to try this sauce . one question though can u cook after blended?

        • March 31, 2010 / 1:39 pm

          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.

  49. Wendy
    March 10, 2010 / 3:28 pm

    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.

    • admin
      March 14, 2010 / 9:38 pm

      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…

  50. February 25, 2010 / 6:41 am

    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….

    • admin
      March 4, 2010 / 5:34 pm

      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…

  51. February 12, 2010 / 3:08 pm

    Really good sauce. I will make if for weekend.
    .-= chandani´s last blog ..Sponge Cake. =-.

  52. July 23, 2009 / 1:24 pm

    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.
    [rq=142523,0,blog][/rq]Hamilton Farmer’s Market at Jackson Square.

  53. July 22, 2009 / 2:20 pm

    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!
    [rq=134125,0,blog][/rq]WordBoo.com Is Officially Open For Business!

  54. July 19, 2009 / 5:36 pm

    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!

    • Maureen
      July 13, 2010 / 8:43 pm

      Looks real nice. I will pass this on. Thanks

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