Trinidadian Hot Sauce (Scotch Bonnet Peppers and Mango)

anvil Yesterday, some wonderful scotch bonnet peppers appeared at my farmers market.  When I got home, I realized there was no way i could eat 8 of them before they went bad, so I came up with this sauce to preserve their wonderful flavor.  It is based on Trinidadian sauces I have loved in the past.


  • 1        Mango (large, chopped)
  • 1-4    Scotch Bonnet Peppers  (Seeded)
  • 1        Onion (small, peeled, sliced thick)
  • 1        Garlic clove (1 TB)
  • 2 TB  Lucini Delicate Lemon Infused Olive Oil
  • 1 TB  Lemon zest
  • 1 C     Lucini Pinot Grigio Vinegar
  • 3/4 tsp  Allspice (fresh, ground)
  • 1/2 tsp  Turmeric (ground)
  • 1/8 tsp  Nutmeg (fresh, ground)
  • 1/2 tsp  Salt
  • 1 TB       prepared Mustard


Puree the mango, seeded Scotch Bonnet peppers, onion, garlic, zest, and olive oil in a food processor. Transfer to a medium saucepan and add the vinegar, turmeric, allspice, nutmeg, salt and mustard.  Simmer the mixture over very low heat for 15-20 minutes, stirring occasionally, until reduced and thick.  Store in a just sterilized jar or bottle.

1 Green Papaya, Peeled, Seeded and Roughly Chopped
10 Scotch Bonnet Peppers, Seeded
2 Onions, Quartered
3 Cloves Garlic
Rind of One Lime
1/2 c Lime Juice
1 1/2 c Malt Vinegar
1 t Salt
1/4 c Prepared Yellow Mustard

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