Tropical Jamaican Pepper Sauce
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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.
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.
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!
Jamaican Pepper Sauce
Ingredients
- 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
Instructions
- 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.
Nutrition
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.
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!
That is awesome!
Using fresh mango and pineapple I assume?
Yes Brian. Whenever possible. I believe I wrote that on the recipe card, didn’t I? Now I need to go check!
This is came out amazing. Instant favourite.
Excellent, love to read that! 🙂
If I wanted to can this would you know the processing time?
Sadly I do not Seth. I would research on Google proper procedures.
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!
So happy you enjoyed this one! Thanks Michael for taking the time to come back and let me know.
Glad I found this recipe. Just made it and *wow*. This is awesome. Thanks!
Gotta love some good spicy condiments, right? Thanks Ian. 🙂
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
I’ve now said pikliz several times now in my best Jamaican accent. Thanks Greg! 🙂
Pikliz – thinly sliced cabbage, julienned or grated carrots, thinly sliced shallots or onions, scotch bonnet peppers, white vinegar, fresh key lime.
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!
Oh thanks Annie, it’s fantastic on chicken, too!
Can this be frozen in jars?
Thanks.
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.
What’s the shelf life of your sauce?
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!