Caribbean Tshololo-Mango Hot Sauce
The Tshololo chili pepper has a similar flavor to the habanero pepper, but with less heat. Don’t get me wrong – this pepper still packs a punch. While I haven’t seen it measured in a laboratory setting, my guess is that it is anywhere from 80,000 to 120,000 Scoville Heat Units, possibly higher. The flavor is fruity like a habanero, and garden fresh, though with a very slight hint of bitterness. Dab a bit on your tongue and you’ll experience the heat sensation immediately. The resulting hot sauce is a blend of sweet and heat.
Here are some answers to the most common questions I get about this and other hot sauce recipes:
How long will this sauce keep? It should keep a few months easily in the fridge, or even longer. It’s all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. I have not measured the ph of this sauce, but I won’t have it around very long anyway. If you’re concerned, add more vinegar to lower the ph.
Where’d you get that sauce bottle? I find them locally sometimes, but I also order through Amazon. Here is a link to some bottles I like (affiliate link, my friends!): Swing Top Glass Bottles, 8.5 Ounce – Set of 4. If you like the smaller bottles that most hot sauce makers use, here’s another link: Hot Sauce Bottles, 5 Oz – 24 Pack.
Can I process this hot sauce for longer storage? Absolutely. Just be sure to use proper canning/jarring safety procedures.
What should I do with hot sauce? Aside from drizzling it over anything you please, here’s a post I did about How to Cook with Hot Sauce. As if you need even MORE reasons to eat hot sauce. LOL. I hope you find it helpful!
- 4 tshololo chili peppers coarsely chopped (or use habanero or Scotch Bonnet peppers)
- 1 mango peeled and coarsely chopped
- 1 cup apple cider vinegar
- ½ cup water
- ¼ teaspoon ground ginger
- 1 tablespoon sugar
- Salt to taste
Add all ingredients to a blender or food processor. Process until very smooth.
Add to a saucepan and bring to a boil.
Reduce heat and simmer the sauce about 15 minutes. Remove from heat and cool.
At this point you can strain your sauce a little or a lot, depending on your preferred level of chunkiness. You can also add water to thin it out if desired.
Transfer to hot sauce bottles and refrigerate at least 1 hour before using.