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Home » Chili Pepper Recipes » Hot Sauce Recipes » Caribbean-Style Hot Sauce Recipe

Caribbean-Style Hot Sauce Recipe

by Mike Hultquist · Sep 11, 2013 · 5 Comments

Jump to Recipe Save Saved!

This Caribbean style hot sauce is made from sweet mango and fiery tshololo peppers from the garden, the perfect mix of spicy and sweet, easy to make!

Caribbean Hot Sauce Recipe with Mango

Hot sauce making time, my friends! Today we're making a fiery hot sauce with a mix of sweet mango and tshololo peppers that I grew in my garden. I'm officially in love with these peppers.

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.

The hot sauce is easy to make and great for adding a nice kick to your favorite foods. I hope you enjoy it as much as I do.

Tshololo-Mango Hot Sauce Ingredients

  • Tshololo Peppers. Or use habanero or Scotch Bonnet peppers.
  • Mango.
  • Apple Cider Vinegar.
  • Water.
  • Ground Ginger.
  • Sugar.
  • Salt.

How to Make Tshololo-Mango Hot Sauce - the Recipe Method

  • 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

Boom! Done! Your Caribbean style hot sauce is ready to go. Nice and spicy, isn't it? I love this hot sauce.

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.

The best ph meters that I recommend are from Thermoworks. Get yourself a ph meter from Thermoworks today. I am a happy affiliate.

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!

Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce.

If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.

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Caribbean Hot Sauce Recipe (with Mango)

This Caribbean style hot sauce is made from sweet mango and fiery chilies from the garden, the perfect mix of spicy and sweet, easy to make!
Save Recipe Saved!
Course: Main Course
Cuisine: American
Keyword: hot sauce, recipe, spicy
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Calories: 50kcal
Author: Mike Hultquist
Servings: 4
Tap or hover to scale
5 from 2 votes
Leave a Review

Ingredients

  • 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

Instructions

  • 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.

Nutrition Information

Calories: 50kcal   Carbohydrates: 10g   Sodium: 5mg   Potassium: 122mg   Sugar: 9g   Vitamin A: 580IU   Vitamin C: 15mg   Calcium: 9mg   Iron: 0.2mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

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    Recipe Rating




  1. Jeff says

    September 17, 2024 at 9:01 am

    5 stars
    This turned out fantastic. I substituted with Jamacian Yellow peppers from the garden. Very good and sweet with a nice slow heat build. I could eat this all day.

    Reply
    • Mike Hultquist says

      September 17, 2024 at 11:25 am

      Perfection! I love it, Jeff. Thanks for sharing!

      Reply
  2. Jerry Palmer says

    November 07, 2020 at 5:33 pm

    5 stars
    This sauce is a perfect balance of sweet and hot. I used habaneros and it is terrific! I plan to make another batch and will try dehydrating the pulp afterward - regret not thinking of doing that with the first batch until it was in the trash. Thanks for another great recipe!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 08, 2020 at 8:41 am

      Thanks, Jerry!

      Reply
  3. Rich says

    March 26, 2016 at 4:58 am

    How long would this and the other recipes last for in the fridge?

    REPLY: Richard, this can easily last you a couple weeks in the fridge or longer. -- Mike from Chili Pepper Madness

    Reply

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