Calling all hot pepper sauce lovers, this Jamaican Pepper Sauce is calling your name! With a few tropical fruits to ease the heat, I also add something else to add sweetness and keep it thick. Read on!
The other day I saw a post for Caribbean Pepper Sauce from Imma at African Bites. I had jerk chicken marinating for dinner, but didn’t have any pepper sauce on hand and needed to fix that. Stat.
Unfortunately not for the evening’s jerk chicken dinner, as it was pouring rain and I had no intention of swimming to the market. I used it on the fresh salmon I picked up and kept the Jamaican food theme alive the next evening and here it is for you.
In my version of this Jamaican Pepper Sauce, besides the habaneros and fruit, I like to add a carrot not only for the added sweetness to help cut the heat, but it helps with the consistency as the pureed fruit sometimes makes this thinner and saucier (is that a word?) then I like.
I prefer the mango over the pineapple alone for the tropical fruit addition, but after doing a side by side comparison thought I’d marry the two and found that to be quite desirable.
I also found that when I first made this in the food processor it was still a little on the thick, slightly chunky side, like an applesauce. I also pureed it all in my blender (Vitamix) to make a smoother version, a sauce-like consistency. Either way works, but be prepared as this kicks it. No lie, it’s a hot one. Luckily the fruit’s sweet and acidic flavors assist in cooling.
I used to use Scotch Bonnet chiles when I could find them, but when I made this Jamaican Pepper Sauce with habaneros, decided that was the trick for the ultimate hot pepper sauce. To learn more about chiles, I wrote a little informative breakdown of them in a post called Choosing the Right Pepper.
The Scotch Bonnet, a hot one for sure! Small, orange and compact, but packs quite a bit of heat although with sweet overtones. Use carefully like in the Jamaican Jerk rub I put on my ribs. The Habanero chili, which is often confused with being a Scotch Bonnet, is THE hot daddy right here. Similar in color and size of the Scotch, it hails from the Yucatan Peninsula and I’m sure was carried up and east over into the Caribbean.
Remember: Use gloves when handling these peppers and from experience, don’t rub your eyes until after you’re done and your hands have been washed!
This is perfect as a dipping sauce for vegetables, wings, over grilled, broiled or baked chicken and fish. It’s just the perfect little sauce to add that tropical Jamaican flava!
This Jamaican Pepper Sauce brings the heat with habaneros, mango, pineapple and cumin, but the secret flavor weapon ingredient I like to add is a carrot.
- 3 Habanero peppers stem removed
- 1/2 onion skin removed
- 1 carrot
- 8 oz each fresh mango and or pineapple (2 cups total)
- 3 cloves garlic
- 1/2 tsp cumin powder
- 2 limes juiced (1/4 cup total)
- 1/4 cup apple cider vinegar
- Kosher salt to taste
- Blend habanero peppers, onion, carrot, mango and or pineapple, garlic, cumin, lime juice, vinegar and kosher salt in a food processor or blender (Vitamix).
- Taste and season with salt if needed. Pour into a glass jar, seal and keep refrigerated. Makes around 3 cups total. Keep in the refrigerator sealed for up to 2 weeks.