This sauce is perfect on fish, chicken and pork. Or just serve it as a dip with tortilla chips or plantains.
Prep Time25 minutesmins
Cook Time1 hourhr
Total Time1 hourhr30 minutesmins
Course: Sauce
Cuisine: Caribbean, Tropical
Keyword: Hot Sauce, Mango Pepper Sauce
Servings: 3cups, approx.
Author: Anna
Ingredients
1red bell pepper, stem removed, halved and seeded
1yellow bell pepper, stem removed, halved and seeded
2Scotch Bonnet peppers, cut in half, stem and seeds removed *see notes
3medium tomatoes, peeled and seeded
1large ripe mango, peeled and chopped roughly
1medium onion, peeled and chopped roughly
3garlic cloves, peeled and rough chopped
6Tablespoonsapple cider vinegar
½cuplight brown sugar
2Tablespoonsmolasses
2Tablespoonsdijon mustard
1Tablespooncinnamon
2teaspoonscumin
1 ½teaspoonsdried thyme
¾teaspoondried marjoram
1teaspoonsalt
½teaspoonblack pepper
½cupwater
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Instructions
Put all of the ingredients into a large non-reactive saucepan. I use my enameled cast iron pot.
Put this pot of goodness on the stove-top, cover, bring to a boil then immediately turn down to a simmer.
Tip the cover to let some air escape and simmer gently, with the cover tipped for about an hour.
Remove from heat.
Using a blender or immersion blender, purée the ingredients. Careful, it's hot! You can also wait until it cools a bit to do the blending.
Then put the puréed mixture through a medium mesh strainer. This is the step that makes the silky sauce. If you have a "tamis," pronounced "tammy," this works well for the volume of sauce here.
Notes
Gr8 Pepper Tip:
For a hotter sauce, leave the seeds in the pepper, for a milder sauce, remove the seeds. Be careful, these peppers are hot!
Gr8 Do-Ahead Tip:
You can make it ahead of time, it will stay in the refrigerator for a couple of weeks.
Gr8 Gift Idea!
Package it up in a pretty container to give as a gift. Make sure to put instructions on the tag that it needs refrigeration.