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Caribbean Hot Sauce Recipe

While learning to sail in Antigua I fell in love with Caribbean style hot sauce!

While learning to sail in Antigua I fell in love with Caribbean style hot sauce!

I have had a life-long obsession with hot sauce. I love, love, love hot sauce. In college I would make batches of homemade hotsauce and give bottles to my professors as Christmas presents.

When Scott and I went to Antiqua to learn how to sail last year, we stumbled upon “Suzie’s Hotsauce”. This stuff is as good as it gets. It’s light your A** on fire hot, but the flavor is so great you beg for more. After our 5 bottles of sauce ran out from our trip back home, I became obsessed with finding Suzie’s recipe.

Suzie's original hot sauce from Antigua.

Suzie's original hot sauce from Antigua.

This was no easy feat. I played around with many combinations until I finally stumbled on a book called “Hot Licks – Great Recipes for making and cooking with hotsauces” by Jennifer Trainer Thompson. It seems the author had stumbled upon Caribbean hot sauces when she was on a sailboat delivery to the Brittish Virgin islands and her boat had motor trouble and she was stuck in the outlying parts of the Bahamas chain. She then, too, became obsessed with this style sauce.

Jennifer, all I can say is “THANK YOU!” for getting stuck in the Bahamas so you could stay long enough to learn this basic hotsauce recipe to enlighten the rest of the world.

My "Sweet with Heat" version of the recipe above.

My "Sweet with Heat" version of the recipe above.

This recipe is slightly modified fromt the original, Jennifer Thompson “West Indian Pepper Sauce”.

Ingredients:

  1. 1 ripe medium mango or papaya (the smaller version, use only 1/2 if you use the large kind)
  2. 1/2  medium yellow onion chopped
  3. 2 medium garlic cloves
  4. 1 inch piece of ginger root, coarsely chopped
  5. 5 scotch bonnet of habanero peppers, de-stemmed
  6. 1/2 tsp. turmeric
  7. 1 tblsp dry mustard
  8. pinch of cumin, pinch of coriander
  9. 1/2 tblsp honey
  10. 1/2 cup water
  11. 1/2 cup cider vinegar
  12. 1 tsp sea salt

Puree ingredients # 1-9 in a blender. Transfer this mixture into a bowl.

Next bring the vinger, water and salt to boil in a non reactive saucepan. Pour this mixture over the mango mixture and mix well. Allow to cool before putting in bottles.

Keep the sauce in the refrigerator up to 6 weeks.

Cheers to some “sweet with heat”!

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25 Responses to Caribbean Hot Sauce Recipe

  1. Nancy aka Spicie Foodie March 6, 2010 at 10:44 am #

    I can’t wait to try out your recipe, sounds so good!

  2. Murray Izenwasser March 10, 2010 at 10:42 am #

    I want a bottle!

    And that looks more like falling overboard than sailing??? It’s an awesome shot!

  3. Vinny April 26, 2010 at 4:52 pm #

    This is a great hot sauce I use for wings!

  4. Grillsport March 4, 2011 at 11:24 pm #

    Your Jerk sauce recipe looks good! I was just in the Caribean and enjoyed a delicious “Jerk Burger” in Ocho Rios. I purchased some Jerk sauce to bring back and design my own grillsport burger recipe that will surpass my Jamaican experience but I might try to use your sauce in the making instead.

  5. Robyn March 5, 2011 at 8:17 am #

    Thanks! If love spice- let me know how it turns out. Also, if you like jerk rub, try this recipe http://grillgirl.com/2010/11/florida-bbq-associations-ricky-ginsburgs-award-winning-jerk-rub-recipe/

    it won the Jamaican jerk festival a few years back and is my friend Ricky Ginsberg’s recipe from hanging out in Jamaica.

    Regards,

    Robyn

  6. Jennifer Trainer Thompson March 15, 2011 at 12:29 pm #

    you’re welcome! i have a new hot sauce book coming out next year, to be published by Storey/Workman. Love the photo.

  7. Robyn March 15, 2011 at 12:52 pm #

    Jennifer,

    I love hot sauce and really liked HotLicks so I will be first in line to purchase! :)

    Thank you for the comment and the recipe! I will link that blog post to your book on amazon!

    Cheers,

    Robyn

  8. gordon April 16, 2012 at 8:51 pm #

    hi. i have been using your hot sauce for a very long time, its the best thing since cavalier rum,here in new york, i cant find it any where,could u tell me where i can find it.

  9. Robyn April 17, 2012 at 8:59 am #

    Hi Gordon,

    This is a recipe from a cookbook but I think you can buy suzies hotsauce online at one of those hotsauce sites. I”ll see if I can find the site I’ve used in the past and email it to you.

  10. Bob Davison June 28, 2012 at 4:17 pm #

    Thanks for the recipe Robyn!

    Yes you can buy Susie’s online, just ordered a case of the original. It is one of the best………Bob

    http://www.susieshotsauce.com

  11. Will I Am July 10, 2012 at 2:49 am #

    Tried a variation of this sauce.
    Used lime juice instead of vinegar,
    Used an inch of fresh grated turmeric
    Dejon mustard and
    3 teaspoons of molasses added depth of flavour.
    All good for a Caribean recipe
    Cheers and thanks

  12. Robyn July 12, 2012 at 7:27 am #

    Hi Will I Am- I will definitely give your version a try. Oh how I love hotsauce!

  13. Eve July 23, 2012 at 9:23 am #

    OMG I love love love this recipe it is soo delicious and has a perfect amount of heat for me…not too hot but definitely puts my mouth on fire. I can’t stop eating it, but i don’t know what to eat it on, i even dipped my peach in it last night lol. I just love this and will certainly make it again!

  14. Claudio Domiziani August 27, 2012 at 2:16 pm #

    I just completed the recipe but with 12 carribean red habaneros from my backyard instead of 5 and, OMG, this is the best hot souce i’ve ever made. Fantastic smooth, butter-like sensation and not so hot, just a bit more of Tabasco sauce. I definitely love it. Thank your sincerely for the recipe, fantastic again over grilled chicken and toasted italian bread.

  15. Suzanne September 26, 2012 at 5:41 pm #

    I tried your recipe — although with homegrown Thai chiles and with a blackened sweet red bell pepper — it was absolutely delicious!! Great recipe!! I tried it again with peaches as mangoes were already out of season and it was even better (although obviously less authentic.) Thank you so much for this treasure of a recipe!!

  16. Robyn September 27, 2012 at 7:32 am #

    Hi Suzanne- so glad you enjoyed it. I searched far and wide for this recipe from a cookbook as I was on a search myself!

  17. Alan Rutherford November 2, 2012 at 9:18 pm #

    I was recentky in the USVI and BVI and tried Aunt hatties, a delicious hot sauce made with papaya. Do you know ehere i can get it or do you have a recipe for making something similar? I lived in South America for many years and I have travelled all over Africa and Asia and I love the heat, but I really liked the Caribbean hot sauces the best.
    Thanks,
    Alan

  18. Robyn November 4, 2012 at 10:11 am #

    Alan,

    Speak of the devil I’m in the BVI right now. I have a book at home that I believe has a recipe- it was written by a woman when she was living in the BVI on a boat. I’ll get it for you when I get back home to Fla!!

  19. Jaime March 30, 2013 at 6:44 pm #

    I just busted out my first batch of Caribbean hot sauce, but I used manzano chilli’s (can’t seem to find scotch bonnets in New Zealand) and it is good, I mean really good. Thanks for the recipe. I’ll be doing it again.

  20. Lane @ Supper for a Steal June 11, 2013 at 12:42 pm #

    I stumbled upon your site while looking for a use for all my habanero peppers. We honeymooned in Antigua and became addicted to Susie’s at our resort and brought a few bottles back with us. I’m excited to experiment at home.

  21. Robyn June 13, 2013 at 7:17 am #

    Hi Lane- yes, Susies is the best! If you try this recipe, let me know what you think! :)

  22. Steve July 4, 2013 at 8:18 am #

    Hey Robin,

    I spent lots of time in Antigua and fell in love with Susue’s as well. I tried your recipe and the sauce was very yellow….maybe it the type of mango I used, what type do you use.

    thanks…Steve

  23. Robyn July 5, 2013 at 8:37 am #

    Hi Steve-

    What were the color of the peppers you used? I use the mangos found in Florida… I think there could be variations on color based on ingredients, -how was the taste?

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