Mango pepper sauce ⋆ recipe for the tastiest 'hot sauce'

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This hot sauce (or 'pika') is widely eaten in the English-speaking islands of the Caribbean. In addition to being hot, it is also deliciously sweet and tropical in taste because of the mango. Sweet like honey, but it stings like a bee!

Don't like very spicy hot sauce? Then use less hot peppers when making this recipe. Even with one Madame Jeanette pepper in two jars you already have a nice kick. And the same vice versa of course… do you like extra hot? Then use more peppers. easy!

Storing mango pepper sauce

I often get the question how long you can keep this mango hot sauce (and the other sambals) can be saved. That depends on a number of things: are you preserving the sauce in the right way? Then you can safely put the jars in the cupboard at room temperature for two years. Preserving is done by putting the freshly cooked (hot!) mango pepper sauce in sterilized glass jars with a preserving ring or snap lid. I personally like to use empty jam or olive jars for this.

You then put these filled jars together in a large pan that you fill with water. Bring this to a boil and after about 15 minutes you can remove the jars from the pan.

Not in the mood for this whole process? Then you can put the jars of mango pepper sauce in the fridge. They stay good there (opened) for at least a week.

Tip: you can also freeze the mango pepper sauce! Preferably in plastic bottles or in an ice cube tray

This recipe makes about 2 jars of mango pepper sauce.

Ingredients:

5 Madame Jeanette or Adjuma peppers
1 firm (but ripe) mango
1 onion
4 cloves garlic
150 ml apple cider vinegar
50 ml water
2 tbsp honey
¼ tsp cumin
½ tsp ginger powder
½ tsp allspice (ground)
1 tsp salt

Prefer a video?

In this video you can see in 30 seconds how Jonathan and I make the mango pepper sauce… and serve it with delicious fried fish. To make the fish, roll slices in a mixture of flour and our afro cajun spice mix. Bake until crispy in (sunflower) oil and top with a spoonful of hot sauce!

Preparation mango pepper sauce

Peel the mango and cut it into pieces. Do the same with the onion. Then squeeze the garlic cloves and remove the seeds from the Madame Jeanette peppers.

Now put all ingredients together in a food processor or blender and puree until smooth.

Place the mixture in a saucepan and heat it over low heat until it comes to a boil. Let the pepper sauce cook in this way for about 10 minutes.

Fill tightly sealable glass jars or bottles (eg with a 'click lid') with the mango pepper sauce and then store it in the refrigerator. Enjoy your dinner!