The Perfect Caribbean Pepper Sauce

by Samantha Ballenger
Orange and Red Hot Peppers
Orange and Red Hot Peppers

Every Caribbean family has its own Pepper Sauce Recipe, many of them closely guarded family secret recipes. If you’re not used to the extreme heat of Scotch Bonnet Peppers or Habanero peppers, you might find those closely guarded recipes to be way too hot!

That’s where this tamed-down version of Caribbean pepper sauce comes in. With this sweet and spicy combo, you can introduce yourself to Caribbean Pepper sauce and add the condiment to your Caribbean Pantry. You’re Welcome!

Before I get into the recipe, I want to mention that there isn’t an absolute way to make a Caribbean Pepper sauce recipe. Some people will tell you the sauce should be cooked. Others will say there is no need to cook it. I have added both options, cooked and uncooked. Personally, I’m not too fond of the idea that I need to wear a gas mask to make food; however, that is a personal preference. If you want to make the sauce and then cook it a bit, that is up to you.

If you want to temper the heat, remove the seeds, you want it hot? Leave the seeds in. I highly recommend you use gloves to handle the peppers.

Just an FYI, The Caribbean Pepper sauce will still be HOT!

Use this sauce for traditional West Indian Food recipes or to have on hand for chicken wings. Or when you want to kick up the heat on just about anything.

Let me know what you think. Do you prefer more or less heat? Or a more traditional recipe?

Orange and Red Hot Peppers

Caribbean Pepper Sauce

Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.5/5
( 2 voted )


5 Scotch Bonnet or Habanero Peppers

1/4 cup roughly chopped white onion

1/2 cup fresh Mango (you can substitute any sweet tropical fruit here)

3 cloves of garlic

1/4 cup Vinegar

1/2 tsp dijon mustard

1 Tablespoon of Brown Sugar*

Salt to taste





Uncooked Method 

  1. Blend Peppers, onion, fruit, and garlic in a food processor or blender. Allow to process until minced finely. 
  2. Add in mustard, brown sugar (if using), and salt. Continue to process the mixture. 
  3. Slowly add in the vinegar through the chute until the mixture comes to the consistency you desire. If you want your sauce more chunky, go with less time, if you want it smooth, let it process a little longer. 
  4. Adjust seasoning if needed. Refrigerate*** and use when ready.

Cooked Method** (Open some windows) 

  1. Add a tablespoon of cooking oil to a medium saucepan. Then add peppers, garlic, and onions. Sauté for about 1-2 minutes. Let it cool, place in a blender or food processor together with other ingredients and blend to desired consistency.
  2. You can return to the saucepan, add more oil as needed, and simmer for 15 minutes. 
  3. Adjust for seasoning and salt. Refrigerate and use when ready.


*Brown Sugar is optional. If you want more sweetness to cover the heat add brown sugar. White sugar can also be substituted. 

** Cooking hot peppers will make your house a little tough to breathe in. I don't recommend cooking the mixture for a long period of time. Keep this lid on.

***This recipe needs to be refrigerated because of the fruit. If you make a pepper sauce without the fruit, it is shelf-stable in a cool place. 

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