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Jamaican Pepper Sauce. www.keviniscooking.com
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4.93 from 13 votes

Jamaican Pepper Sauce

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.
Prep Time5 mins
Total Time5 mins
Course: Condiment, Sauce
Cuisine: Jamaican
Servings: 3 cups
Calories: 37kcal


  • 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