Tropical Jamaican Pepper Sauce

5 from 11 votes

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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!

I needed a little something to shake up the usual pan seared salmon the other night and this Jamaican Pepper Sauce is real deal flavor that’s made in mere minutes.

Jamaican Pepper Sauce.


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 than 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.

Jamaican Pepper Sauce.

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.

Jamaican Pepper Sauce.

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!

Jamaican Pepper Sauce.

Jamaican Pepper Sauce.

Jamaican Pepper Sauce

5 from 11 votes
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.
Servings: 3 cups
Prep: 5 minutes
Total: 5 minutes


  • 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
  • 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.


Calories: 37kcal | Carbohydrates: 10.1g | Protein: 0.8g | Fat: 0.2g | Polyunsaturated Fat: 0.1g | Sodium: 6.1mg | Fiber: 2.2g | Sugar: 4.5g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Condiment
Cuisine: Caribbean, Jamaican
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
Jamaican Pepper Sauce.


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. 5 stars
    I used Jamaican Yellow that I cultivated on my backyard. It was Delicious! Not be afraid to use the seeds, if you like it hot!

    1. Yes Brian. Whenever possible. I believe I wrote that on the recipe card, didn’t I? Now I need to go check!

  2. 5 stars
    Great recipe. I used 5 Habaneros because I love the heat. Used a Large Shallot instead of Onion. Added 1/2 Cup Fresh Cilantro. Thanks!

    1. So happy you enjoyed this one! Thanks Michael for taking the time to come back and let me know.

  3. I spent a good part of my childhood on St. Martin in the Caribbean. I remember a very similar sauce we called pikliz (say pickles with a Caribbean lilt). So these days I make a version similar to the one I remember from childhood. However, the addition of mango makes your pikliz very modern. GREG

    1. 5 stars
      Pikliz – thinly sliced cabbage, julienned or grated carrots, thinly sliced shallots or onions, scotch bonnet peppers, white vinegar, fresh key lime.

  4. Kind of afraid it wouldn’t make it to the salmon! Just give me a big old spoon and I’m a happy girl! Love the addition of the mango!

    1. I’ve yet to make it and freeze Rob. Seeing as this is not cooked the result would probably be a little spongy when thawed out as the cell walls of the vegetables and peppers would expand they are mostly made up of water. The texture would be off. This is just a guess of mine, but feel free to make a smaller batch and experiment. Let me know and I hope this helps.

    1. Hey Tim, thanks for stopping by. I wouldn’t keep it longer than 2 weeks in the refrigerator sealed. Have great holiday weekend. I’ve updated the recipe to reflect, thanks!