Add some spice to your life with my Caribbean Mango Pepper Sauce. This homemade sauce is silky, spicy and delicious. And you can make it as hot as you like!
The recipe starts out with big chunks of beautiful vegetables and fruits and ends up a silky smooth sauce. It takes a while to make, but a lot of the time is just simmering the sauce.
If you make my Jamaican Meat Pies, this Mango Pepper Sauce would be a delicious condiment for dipping.
Make a batch, put it in jars and give it to some friends. They'll love you!
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Caribbean Mango Pepper Sauce
- 1 red bell pepper, stem removed, halved and seeded
- 1 yellow bell pepper, stem removed, halved and seeded
- 2 Scotch Bonnet peppers, cut in half, stem and seeds removed *see notes
- 3 medium tomatoes, peeled and seeded
- 1 large ripe mango, peeled and chopped roughly
- 1 medium onion, peeled and chopped roughly
- 3 garlic cloves, peeled and rough chopped
- 6 Tablespoons apple cider vinegar
- 1/2 cup light brown sugar
- 2 Tablespoons molasses
- 2 Tablespoons dijon mustard
- 1 Tablespoon cinnamon
- 2 teaspoons cumin
- 1 1/2 teaspoons dried thyme
- 3/4 teaspoon dried marjoram
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup water
- 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, the 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.