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.
Servings: 3 cups
- 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