Bahama Hot Pepper Sauce is made with fresh Habanero Peppers, Mango, Green Onion, and Garlic. It packs a wicked punch and a beautiful combination of hot and sweet, thanks to the mango. It goes perfectly with fried chicken and fried fish.
If possible, source the peppers directly from the Caribbean by finding a Caribbean grocery. If not, use peppers from the USA, but the rich soil and vibrant weather of the Caribbean climate make the peppers much better in our experience.
• 15 habanero peppers
• 1 small mango – peeled, seeded, and cut into chunks
• 1 onion, roughly chopped
• 3 green onions, roughly chopped
• 2 cloves garlic, roughly chopped
• 1 1/2 cups distilled white vinegar
• 2 limes, juiced
• 2 tablespoons vegetable oil
• 1/4 cup dry mustard powder
• 1 tablespoon salt
• 1 teaspoon curry powder
• 1/2 teaspoon grated lime zest
Wearing disposable gloves, and being really, REALLY careful not to get any in your eyes, roughly chop the habanero peppers.
Place the habanero peppers, mango, onion, green onions, and garlic into a blender.
Pour in the vinegar, lime juice, and vegetable oil, cover the blender, and pulse until the mixture is very finely chopped.
Stop the blender, and add dry mustard powder, salt, curry powder, and lime zest.
Blend again until the sauce is smooth.
Pour into clean jars, and store in refrigerator.