peppersauce

Every summer I try to plant many of the herbs, vegetables and peppers I use in the recipes I share, in the little garden I have at the back of our home. Nothing gives me pleasure than knowing what went into growing my food and there’s always a sense of accomplishment as well for me. Every year I try to plant a variety of HOT peppers, ranging from the insane stuff to mild and flavorful. This homemade pepper-sauce is not about the mild – unfortunately. We’re going for raw heat with the peppers I’ll be using, However with the addition of the frozen berries things will balance off naturally.

You’ll Need…

10-12 HOT peppers (your choice)
2 cups apple cider vinegar
1/2 teaspoon salt
1-2 cups frozen berries
1 lime
2 cloves garlic
2 tablespoon chopped parsley
1-2 tablespoon brown sugar

* Berries included – strawberries, raspberries, blackberries, blueberries and cherries AND I used an assortment of fiery peppers. IMPORTANT! Wear gloves when handling hot peppers and be SURE to wash your hands with soap and water IMMEDIATELY after.

Wash, drain/dry and trim off the stems off the peppers, then chop roughly. Smash the garlic and give the parsley a rough chop, before adding all the ingredients in a saucepan over medium heat. Bring to a boil. Be sure to open your kitchen windows or have the exhaust fan above your stove on, to vent the fumes of the peppers cooking.

You can use any frozen berries you have access to and if all you have is white vinegar, don’t worry – it will be fine.

As soon as it comes to a boil, reduce the heat to very gentle simmer and allow it to cook for about 25-30 minutes. Remember to vent the kitchen or cook outdoors.

Turn the stove off, then go in with an electric stick blender and puree to the consistency you like (I like it smooth). Taste for salt (adjust) and you’re free to add a bit more brown sugar if you want it a bit more sweet and the final thing is to go in with the juice of the lime. Bottle, cool and store in the fridge.

If you don’t have a stick blender you can use a traditional standing blender or food processor. I’d recommend allowing the cooked peppers to cool down a bit to avoid burning yourself while it blends.

Not your typical “Caribbean” peppersauce, but I assure you, you’ll be come a fan of it. BTW, not sure if I mentioned this to you before or not, but when traveling to the Caribbean don’t ask for hot sauce.. do like an islander and say, pass the peppa-sauce please!

The World’s Hottest Pepper Sauce Using Trinidad Moruga Scorpion and Ghost Peppers (Bhut Jolikia).

May 28, 2025December 26, 201313 Comments

At the time of putting this recipe together the Trinidad Moruga Scorpion was the hottest pepper in the world and in all honesty it was indeed pure fyah! I had never tasted anything as hot and some may think I’m nuts for using them in a pepper sauce. However there’s news coming out of the US that the Carolina Reaper and the Chocolate Bhutla peppers now holds the record for the world’s hottest pepper.

Every summer I do the best with the little area of free space in our back yard and do a little gardening. This year I was fortunate to get an assortment of very hot pepper plants from a local nursery and the crop at the end of the summer was quite plentiful. Along with the Trinidad Moruga Scorpion I planted the Bhut Jolikia, Chocolate Bhut Jolikia, Chocolate Scotch Bonnet, Scotch Bonnet, Habanero and the Seven Pod pepper.

So here’s my take on the worlds hottest peppersauce…

You’ll Need…

25-30 HOT peppers *
1/2 cup cilantro chopped
3/4 teaspoon sea salt
1 cup vinegar
10 cloves garlic
1/2 lemon

Notes. This recipe works great with any type of hot pepper, but I used a combination of Trinidad Moruga Scorpion, Bhut Jolikia, Chocolate Bhut Jolikia, Chocolate Scotch Bonnet, Scotch Bonnet, Habanero and the Seven Pod pepper. You may need a bit more than the 1 cup of vinegar, depending on the consistency you like your pepper sauce. Also note that this is a raw pepper sauce, but you can certainly cook it after you’ve blended it together.

I went for heat and didn’t concentrate too much on added flavor, so you’ll notice I kept things basic, with the use of garlic, cilantro (wish I had shado beni) and 1/2 of a lemon.

Basically all you have to do is give everything a rough chop to make it easier for your blender or food processor to work it into the consistency you like. Remove the seeds from the lemon and cut it into pieces, including the skin. IMPORTANT Be sure to wear gloves, open your kitchen window for ventilation and DO wash your hands with soap and water immediately after handling such lethal peppers.

Place all the ingredients in the blender and pulse, then liquefy to a somewhat thick but smooth consistency.

For maximum HEAT, do include the pepper seeds.

* Liking the old school blender?

As mentioned above you may need a bit more vinegar and depending on your tolerance for salt you may need to adjust this as well. Store in a glass container (sterilize first) in your kitchen cupboard or in the fridge where it could easily last upwards of 6 months.

If you’re looking for some tips on handling such hot peppers, check out: Trinidad Scorpion Moruga The World’s Hottest Pepper.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Gluten Free Sauces & Condiments

Chunky Garlic Pepper Sauce.

May 28, 2025August 5, 201319 Comments

No condiment is more loved in the Caribbean than pepper sauce, the secrets of which are guarded by those who perfect the art of balancing the right heat level with flavor. The key to a good pepper sauce is not so much how hot it is, but the impact it makes when combined with whatever dish you’re having… something which ‘opens’ the appetite and encourages you to EAT!

Over the years I’ve shared various recipes for all sorts of pepper sauces and other spicy condiments with you, so it being summertime and many of you are probably reaping peppers in your home garden.. there’s no better time to share a new recipe! This is my take on the chunky hot sauce served at Thai and Vietnamese restaurants.

You’ll Need…

18-25 bird peppers (birds eye)
5 scotch bonnet peppers
6 cloves garlic
2 tablespoon chopped parsely
1 scallion
1 cup vinegar
3/4 teaspoon salt
1/4 teaspoon white sugar
2 leaves shado beni (or 3 tablespoon chopped clantro)
1 lemon (or lime)
1 shallot

* Remember to wear gloves when handling such hot peppers and do remember to wash your hands immediately after with soap and water.

Basically all you have to do is give the required ingredients a rough chop, then place everything in a food processor or blender and “pulse”. Do not puree as it will change the overall texture and you will not get the sort of chunky character we’re hoping to achieve.

The vinegar and lime juice will act as a preservative for this pepper sauce, so it’s ok to store it in a clean glass jar on your kitchen counter. But for a longer shelf-life, you can store it in the fridge. As I’ve mentioned before, storing in the fridge (not sure why) takes away some of the heat of the sauce the longer it stays in there.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Sauces & Condiments

Orange Pineapple Pepper Sauce.

May 28, 2025May 10, 201224 Comments

Ever ask yourself what’s our love affair with pepper sauce? What is about Caribbean people and the heat we’re always seeking? I’m sure not everyone from the Caribbean is into the hot stuff, but a good majority of us are and we’re influencing so many thousands of people across the globe with the recipes we share. To date there’s about eight pepper sauce recipes I’ve posted and that’s just a teaser into how creative I can get when it comes to making that liquid dynamite we call pepper sauce.

Here’s one I made recently which is packed with heat, but the rich undertones of oranges and pineapple gives it that unique Caribbean vibe. This orange pineapple pepper sauce is a personal fave of mine, especially when BBQ season comes around, so I do hope you give it a try.

You’ll Need…

1 1/2 cup orange juice
3/4 teaspoon salt
1 tablespoon brown sugar (golden)
1 cup pineapple chunks
1/4 teaspoon allspice
15 scotch bonnet peppers

Notes: I used store bought orange juice (get the good stuff – no pulp, but nice and thick) and the pineapple came from a can. I got the chunks, with syrup (use the syrup as well). Remember when handling scotch bonnet peppers to use caution as they are VERY hot. Use gloves and don’t include the seeds if you’re overly concerned about the extreme heat. Remember to wash your hands a couple times with soap when you’re done and don’t touch anyone or yourself before you to. If you can’t source scotch bonnet peppers (complain to your grocer) use Habanero peppers.. they are just as deadly.

Wash and give the scotch bonnet peppers a rough chop to make it easier work for your blender or food processor. (again – do wear gloves)

All we need to do now is add all the ingredients into the food processor and give it a few pulses to start. Then work it until you have a smooth consistency. Do remember to add the juice/syrup the pineapple is packed in (if you’re using canned pineapple chunks as I did).

Tip: remember to have your kitchen windows open as the peppers are very hot and with the blending, it may cause you to choke. (also, be careful when washing your food processor.. don’t stand above it as the water falls on it) Follow the same procedure when the pepper puree is cooking (see below)

When you’ve achieved a smooth consistency, add the mixture (be careful when pouring it out) to a deep saucepan and on medium heat bring it up to a boil. Then reduce to a gentle simmer and cook for about 10 minutes. You can now allow it to cool before you pour it into the bottle you’re serving it from or if you’re doing the canning method.. pour it while it’s hot into the mason jar.If you want the sauce to be even smoother, you can return it back to your food processor or blender and work it for another minute. Try not to go past 30 seconds to 1 minute or risk it going frothy.

This pepper sauce can be stored in the refrigerator for about 6-8 weeks, but you may find that you’ll need to give it a shake before using and it will loose some of it’s kick while in the fridge. If you’re looking for more exciting hot sauce / pepper sauce recipes, click on “Bits and Bites” above and go through the listings. Additionally, there should be some shared below where it says “similar recipes”.

I encourage you to give this recipe a try, but be aware that it’s lethal and do be careful as you work with the scotch bonnet peppers. The last thing I need is you emailing me saying that your hands are on fire because you didn’t take me seriously and wear gloves. Or worst case.. you touched your eyes or somewhere even more sensitive!

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Sauces & Condiments

An insane hotsauce for the brave and daring!

May 28, 2025July 1, 200974 Comments

hot sauce recipe Looking to spice things up a bit in your life? I have the “recipe”. This one was inspired by my “mango chow” post a few weeks back. I remembered the days when as a kid I would chase down the doubles man on his bike for hot steamy “doubles” These vendors reinvented what we know as pepper sauce on the islands. Each had their own signature sauce that would attract many of us as we craved the fiery pleasure that a good hotsauce can be. These artisans would flavour their sauces with things such as mango, coconut, shado beni, lady finger (sour cherry), pomme cite′, tamarind… whatever was “in season” was usually the base.

Here’s my take on a sauce where I use ripe mango and ginger to add some flair to the insanely hot habenero peppers. You’ll soon see this featured at your local grocers or online, but with an added twist. I’m hoping you’ll be too lazy to make it yourself and get a few bottles when it’s launched 🙂

You’ll need…

1 large ripe mango – peeled / diced
10-14 habanero peppers (use less if you’re chicken) – diced
1 onion – diced
2 cloves of garlic – crushed
2 banana peppers – diced
1 red bell pepper – diced
3 tablespoon cilantro – chopped
1 cup fresh squeezed orange juice
1 tablespoon salt
2 limes – juice
1 tablespoon crushed ginger ( I used the bottled stuff)
1 tablespoon mustard – optional (I didn’t use it this time)

This is a simple 3 step recipe.

Step 1. Cut, dice, squeeze and crush as necessary.

hot sauce recipe

world hottest pepper

mango hot sauce

Step 2. Place all the ingredients into a pan, bring to a boil then cover and simmer gently for about 15 minutes.

hot sauce trini

insane hotsauce

Step 3. Allow to cool, then add to a food processor or blender and puree. Feel free to leave it a bit chunky if you’d like some texture to it.

spicy hot sauce

caribbean hot sauce

trinidad pepper sauce

spicy mango pepper sauce

So simple, yet amazingly tasty! Don’t be fooled by the title of this post as it’s not one of those pure habanero sauces that’s all about heat. With the mango, ginger and orange juice used in this recipe, you’ll be amazed by the different level of flavours you’ll experience. WARNING! When this first hits your mouth it’s rater mild, but like a “pop rock” candy, there will be a delayed explosion and you will feel a “punch” as it makes it’s introduction to your taste buds.

TIP! Start off with 4 habaneros with the first batch you make, so you can then judge the heat level for future batches.

BTW, this makes about 4 cups of sauce, so you’ll have enough to share with your friends. They’ll be amazed at your creation – trust me! Remember to leave me your comments below.

Screaming Fruity Peppersauce (Hot Sauce)

The World’s Hottest Pepper Sauce Using Trinidad Moruga Scorpion and Ghost Peppers (Bhut Jolikia).

Chunky Garlic Pepper Sauce.

Orange Pineapple Pepper Sauce.

An insane hotsauce for the brave and daring!

Hi, I'm Chris.

Log In