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Light bites • Spicy

Marty’s UnBelizeable Hot Sauce

Marty van den Bosch, Habanero Consulting Inc.
Marty van den Bosch

Director, Information Technology

I love Caribbean hot sauces – they remind me of the wonderful tastes and colours there. This recipe links me to my many trips to Belize.

UnBelizeable Hot Sauce


  • 1 cup lime
  • 1 ¾ cups hot peppers (Scotch bonnet are preferred but you can use Bahamian goat, aji cito, or habanero)
  • 1 ⅓ cup pineapple
  • Half an onion
  • Half a mango
  • ½ cup garlic cloves
  • ½ teaspoon cumin
  • ½ tablespoon mustard
  • ⅓ cup sugar
  • 1 ¾ teaspoon salt
  • ½ teaspoon pepper
  • Handful cilantro


Step 1

Wash and stem fresh peppers.

Step 2

Wear gloves and slice peppers into ⅛ to ¼-inch pieces.

Step 3

Cut up fresh pineapple and mango into ½ to 1-inch pieces.

Step 4

Add peppers, pineapple and mango with lime juice and bring to a low simmer on stove.

Step 5

Chop fresh onion into ½ to 1-inch pieces, and sauté with a little butter on medium heat until soft and clear.

Step 6

Finely chop garlic (almost mince-like) and add to sautéed onion pan.

Step 7

Turn heat to a medium-high and stir. Cook until the first sign of caramelization of onions, then add into pot with peppers and fruit.

Step 8

Add in remaining ingredients except cilantro and salt.

Step 9

Increase heat and bring to a boil for 5 minutes.

Step 10

Inversion blend to purée the ingredients.

Step 11

Bring back to a boil, stirring often.

Step 12

Prepare some bottles by heating in a 350°F oven for 10 minutes.

Step 13

Add in cilantro and salt and boil 1 more minute.

Step 14

Add hot sauce to hot jars to hot-pack. (Alternatively follow standard water bath canning processes.)

Note: Bottled sauce should be refrigerated once opened. It will keep over a year unopened or for six months in the fridge. Makes about six 5-ounce bottles.

Photos from Marty

Rows of about 40 clear hot sauce bottles lined up on a counter. Nine of the bottles are filled with vibrant orange sauce. A large black funnel is perched on top of one bottle.
Bottling a mega-batch of UnBelizeable Hot Sauce.
A large steel bowl full of yellow and orange Scotch bonnet peppers.
A bowl of fiery Scotch bonnet peppers, ready to be made into sauce.

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Photos are for inspiration only and do not represent the talents of the Habanero test kitchen. Some snap-happy Habs have shared personal photos of their creations below their recipe.