Light bites • Spicy
Marty’s UnBelizeable Hot Sauce
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.
Ingredients
- 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
Instructions
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.)
Photos from Marty
