Caribbean Hot Sauce

T’was a Saturday afternoon and the song “Hot stuff” by Donna Summer was blaring on the speakers at home and as I jiggled my hips to the song, inspiration struck. I had some habanero chillies I had picked up and wanted to make a hot sauce with them.

Habeneros are an extremely hot variety of chilli peppers. They are mostly orange or red and are hot hot hot!They are known to be some of the hottest chillies on earth ( so use with care, too much and you’ll be sweating and sniffing like there’s no tomorrow!). They’re extremely popular in hot sauces. Originating from the amazon, they spread throughout Mexico. They’re named after the Cuban city, La Habana (Havana) because they are used a lot there. They’re also extremely common in the Yucatán Peninsula in Mexico. They’re an integral part of the Yucatán foods, either in salsas or in mains. They can be used in the classic Sopa de Lima or Yucatán Lime soup. Now commonly grown in the Caribbean, this chilli features widely in their food.

Besides being lip smackingly spicy and delish, its rich in Vitamin C and A. They contain capsaicin which inhibits cancer cells. It is also anti inflammatory (although that seems paradoxical since its a fiery chilli that packs a hot punch).

This sauce is a Caribbean style, tropical Mango Hebenero hot sauce, literally like a choir, all bottled up and singing together in perfect harmony! The mango cuts through all that habanero heat like a hot knife cutting through butter. Its spicy, tangy, garlicky, with the flavours of dry spices all coming together in glorious symphony. It packs a serious punch and can be used in salsas, with salads, in soup or literally to kick the spice factor up in anything. We literally can’t get enough of this radiant sauce. You could use jalapeños in this instead of the habenero, but you’ll have to use more because this is a HOT sauce!

We used 5 habeneros but feel free to reduce if you find it too spicy.


3-5 Red habenero chiles

2 Ripe Mangos

1 Small onion

2-3 Garlic cloves

1 piece of Ginger (1 inch)

1/2 cup White Vinegar

1/2 cup Water

2 tsp Honey

1 tbsp Dry Mustard

1/2 tsp Turmuric Powder

1/2 tsp Salt

Pinch of Cumin

Pinch of Coriander


Add all the ingredients in a blender and blend till smooth.

Pour into a saucepan and bring to a boil, lower the heat and simmer for 10 mins.

Let it cool and pour into sterilised bottles. Use this bottle of spicy madness in literally anything!

Refrigerate and use soon.

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