Mango Pineapple Hot Sauce (Vinegar Free option)

This Mango Pineapple Hot Sauce will make you feel like you have been immediately transported to the tropics. A combination of sweet and spicy flavours that are to die for. This sauce is so multi purpose you can use it for sweet or savoury cuisines.

When it comes to hot sauce I'm very partial to something that's spicy combined with exotic fruit (think mango pineapple). If you are the same then this recipe won't be a disappointment, I can promise you that.

All you need are a handful of ingredients a saucepan and a blender/food processor and you are good to go!!

You can use this sauce as a dip or side serving for chicken, shrimp, chips or in a sandwich!

I really enjoy making my own sauces from the comfort of my kitchen because they are fresh and contain no preservatives or additives. A great example of what I am referring to is this Scotch Bonnet Pepper Sauce.

If you go into a supermarket and scan the label on a bottle, you will often see a boat load of chemically laden ingredients.

For me seeing those ingredients made me unhappy and determined to make my own version that I would be satisfied with.

Another thing that I hate is hot sauce that is TOO vinegary, your girl isn't a fan of too much vinegar.

Yes I know my Caribbean card has probably been revoked but hear me out.

Don't get me wrong I do eat Escovitch Fish and Pikliz BUT... I have to be in the mood for it and it's not something I could eat ALL the time. It's a once in while kind of thing!

Reasons to make your own hot sauce

• It's so much fun
• It's relatively easy to prepare
• It's made from scratch so you know what's in it
• Free from chemicals - unhealthy additives and preservatives
• You can make it according to your tastebuds - with or without peppers, vinegar, herbs, more veggies
• You can make it as a gift for family or friends

Ingredients that you will need

• Mango: Fresh or frozen works, just make sure the mango is uber sweet
• Pineapple: Again fresh or frozen works well!
• Scotch bonnet: This is what gives the sauce that heat factor
• Seasonings: Thyme, garlic, ginger, all spice, onion are all used to enhance the flavour.
• Vinegar and lime: Used to preserve the sauce
• Agave nectar: To add a subtle hint of sweetness

How to make mango pineapple hot sauce

• Add all of the ingredients excluding the thyme and tapioca starch to your blender or food processor.
• Puree into a smooth consistency (strain if needed)

• Pour the contents into a saucepan and add the thyme
• Bring to the boil while stirring then reduce the heat to low.
• Stir in the tapioca starch/water.
• Simmer the hot sauce on low for 10 minutes
• Cool down completely then pour into sterilized glass jar(s) and refrigerate.

The heat factor

I feel like the level of heat pertaining to hot sauce is very much individualistic. Some people like extreme heat while others like it very mild and then you have those that are some where in between.

The level of spiciness for this hot sauce is UP TO YOU! 

I am giving you free reign over how much spiciness to include;

• No heat: Only use the SKIN of the scotch bonnet. Discard the membrane (that is where the raw heat lives) and the seeds.
• Mild heat: Use 1-2 whole scotch bonnet peppers
• Medium heat: Use 3 whole scotch bonnet peppers
• Extreme heat: Use at least 5 peppers or more

Hot Sauce Preservation

Adding lime/lemon and/vinegar is the best way to extend the self life of your sauce.

Although I'm not a huge fan of sauces with a high vinegar taste I remedy this by using lime by its self or a mixture of lime with vinegar to dilute the taste in the sauce.

If you don't care for using any vinegar then use the juice of 2 limes. Keep in mind that the shelf life of your sauce will shorten to weeks rather than months.

On the other hand, if you want a stronger, pungent vinegar taste add up to a cup.

Can you use another pepper other than scotch bonnet?

Yes!  You use habaneros, chillis,  serranos, scorpion or even ghost peppers. You could even mix and match a couple of the listed peppers if you wish.

Where can you buy sauce bottles to store the sauce?

Amazon sell swing top glass sauce bottle's

Does the sauce need to be strained?

If you are using a high powered blender i.e Vitamix or BlendTec you most likely won't need to strain anything.

Any other machinery that's more low powered may require the sauce to be strained unless you want a chunky sauce.

Notes and tips 

• Use latex gloves. You can may want to use gloves if you are using peppers especially if you are handling a few of them. This is to ensure that you do not rub your eye(s) or otherwise with them on. Once you have finished discard them immediately.
• Sterile bottle. Make sure the bottle has been sterilized before pouring the sauce into the bottle(s).
• Keep the sauce refrigerated at all times for longevity.
• It's okay to use canned, fresh or frozen mango/pineapple.
• The level of heat you require is totally up to you, see the heat factor paragraph for more details
• In order to omit the additional use of sugar, use fruit that is super soft because it will be sweeter. A firm mango isn't very sweet but a soft one is, you can even smell it, same applies to fresh pineapple.
• If your blender or food processor isnt very powerful, you may need to add a splash of water to get the mango/pineapple to puree.

Other pineapple and mango based recipes you may like

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Mango Pineapple Hot Sauce

Learn how to make this amazing Mango Pineapple Hot Sauce that will give you s taste of the Caribbean.

4.67 from 6 votes

Print Pin Rate

Course: condiment, Extras

Cuisine: Caribbean

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 1 jar

Calories: 626kcal

Author: Charla

Ingredients

• ▢ 1 large mango peeled and chopped
• ▢ a whole pineapple chopped or (3 cups, drained)
• ▢ 1 yellow bell pepper optional, for a thickener sauce
• ▢ ¼-⅓ cup of agave nectar or other sweetener (55g) optional and depending on the sweetness of the fruit
• ▢ 1 teaspoon ginger powder (2g)
• ▢ ¼ teaspoon allspice (0.5g)
• ▢ 1 tablespoon onion granules (7g) or powder
• ▢ 2 garlic cloves
• ▢ ¼ cup vinegar (60ml)
• ▢ the juice of a lime
• ▢ 1-5 scotch bonnet(s) depending on your level of heat
• ▢ 1 tablespoon thyme (7g)
• ▢ 2 tablespoon of tapioca starch mixed in ½ cup of water (2g)

Instructions

• Add all of the ingredients excluding the thyme and tapioca starch to your blender or food processor.
• Puree into a smooth consistency (strain if needed)
• Pour the contents into a saucepan and add the thyme.
• Bring to the boil while stirring then reduce the heat to low.
• Stir in the tapioca starch/water.
• Simmer the hot sauce on low for 10 minutes 
• Cool down completely then pour into sterilized glass jar(s) and refrigerate.

Notes

• Use latex gloves. You can may want to use gloves if you are using peppers especially if you are handling a few of them. This is to ensure that you do not rub your eye(s) or otherwise with them on. Once you have finished discard them immediately.
• Sterile bottle. Make sure the bottle has been sterilized before pouring sauce into the bottle(s).
• Keep the sauce refrigerated at all times for longevity.
• It's okay to use canned, fresh or frozen mango/pineapple.
• The level of heat you require is totally up to you, see the heat factor paragraph for more details
• In order to omit the additional use of sugar, use fruit that is super soft because it will be sweeter. A firm mango isn't very sweet but a soft one is, you can even smell it, same applies to fresh pineapple.
• If your blender or food processor isn't very powerful, you may need to add a splash of water to get the mango/pineapple to puree.

Nutrition

Calories: 626kcal | Carbohydrates: 106g | Protein: 4g | Fat: 24g | Saturated Fat: 4g | Sodium: 201mg | Potassium: 706mg | Fiber: 6g | Sugar: 84g | Vitamin A: 2665IU | Vitamin C: 195mg | Calcium: 105mg | Iron: 3mg

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