Caribbean Habanero Hot Sauce
User Reviews
3.5
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
2 cups
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Calories
10 kcal
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Course
Condiments
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Cuisine
American
Caribbean Habanero Hot Sauce
Description
The hot sauce starts by pureeing fresh pineapple chunks, ripe mango pieces, and habanero peppers including seeds and pith for maximum heat, though the pith can be removed to reduce spiciness. The raw blend offers a bright and intense fruity flavor balanced with fiery pepper heat. Caution is advised when processing due to strong fumes.
This puree is cooked gently with cider vinegar, lime juice, brown sugar, salt, allspice, and ground cloves, which add depth and warm spice notes to complement the tropical fruit and habanero heat. The brief simmer allows flavors to meld without losing vibrant freshness. Passing the sauce through a mesh strainer removes solids, resulting in a silky, pourable texture.
The finished sauce is cooled, bottled, and refrigerated, remaining good for about one month. It pairs well with grilled meats, seafood, or as a spicy addition to Caribbean-style dishes. Wearing gloves and thorough hand washing are important when handling habaneros due to their potency.
Ingredients
- 1/2 lb pineapple fresh, cut in chunks
- 1 Mango peeled and cut in chunks, ripe
- 2 habanero pepper keep the seeds and pith for most heat, remove for less, rough chopped
- 1/2 cup water
- lime juice of 1
- 1 Tbsp brown sugar (omit for Paleo)
- 1/4 tsp allspice
- 1/4 tsp cloves ground
- 1/2 tsp salt
- 2 Tbsp cider vinegar
Instructions
- Put your pineapple, mango and habaneros in the bowl of a food processor or blender.
- Process the fruit and peppers until they are completely smooth and pureed. Scrape down the side of the bowl as necessary. Note: be cautious, the fumes will be strong. Keep your face averted.
- Pour the puree into a saucepan. Add the rest of the ingredients and bring up to a simmer. Simmer for five minutes. Taste the sauce and adjust the seasonings. I added more lime juice and a touch more salt.
- Put the sauce through a mesh strainer, pushing down firmly to get as much of the good sauce through as possible.
- Let cool and then fill your bottles or jars. Refrigerate, and eat within the month.
Notes
- Handle habanero peppers carefully by wearing gloves to avoid skin irritation.
- Avoid inhaling fumes from blending hot peppers; keep your face away from the blender.
- Strain the sauce through a fine mesh to remove solids and achieve smooth texture.
- Store the finished sauce refrigerated and consume within one month for best flavor and safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 10 kcal
% Daily Value*
| Serving | 1Tbsp | |
| Calories | 10kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 0.1g | 0% |
| Fat | 0.04g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 37mg | 2% |
| Potassium | 24mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 81IU | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 3mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
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