Belize-Style Mango Scotch Bonnet Hot Sauce

The hot sauces of the west indies are amazing. Inspired by what’s at hand, they are very spicy from scotch bonnet peppers and fruity with mango, pineapple, guava and the like added.  The hot sauce of Belize is particularly famous, as they add carrots!

 This is a fruity mango hot sauce that is hot hot hot! I love to eat this with a whole grilled fish or some shrimp tacos.

 This recipe calls for scotch bonnet peppers as they are the official peppers of the Caribbean, and perfect for this Belize-style sauce. But you can substitute their cousin, only slightly less fruity and slightly less hot.

 The Scotch Bonnet and Habanero are a variety from the Capsicum Chinese chili plant. However the Habanero was domesticated in the Amazon and eventually found its way to Mexico and South America, whereas the Scotch Bonnet is of Jamaican origin and most common in Caribbean foods. The Habanero is more commonly found in supermarkets, whereas the Scotch Bonnet might be harder to find, unless you live in a community with a strong Caribbean presence (you can always find them in the bodegas around Flatbush, Prospect-Lefferts and Crown Heights in Brooklyn).

WARNING: always use latex gloves when handling hot peppers and hot sauce. These babies can BURN!!
NOTE: this recipe makes two cups of hot sauce

Ingredients

14 scotch bonnet peppers
1 small white onion chopped (about ¾ cup)
1 carrot, roughly chopped
1 mango, peeled and chopped
6 cloves garlic chopped
¾ cup white wine vinegar
¾ cup water
¼ cup lime juice
2 tablespoons honey
¼ cup Cuban rum
¼ teaspoon allspice
1 tablespoon salt

Directions

1.     Turn the oven on to High-Broil, and on a sheet tray, lay out the first 3 ingredients: carrot, onion, and scotch bonnet peppers, and broil for about 10 to 15 minutes, until they’re all slightly blistered and soft, turning halfway through.

2.     Transfer contents to a blender and add mango, lime juice, vinegar, garlic, spices, honey, salt and pulse for at least 20 seconds, or until it is reaches your desired texture.

3.     If it is too thick for your liking, you can add a bit more water and vinegar, alternating a tablespoon of each at a time.

4.     Taste it! Add more salt if needed. Too chunky for your liking? Blend it longer and strain through a mesh strainer for a smoother texture.

5.     Fill bottles with a funnel and cap.

6.     Refrigerate when completely cool. Hot sauce should last at least 1 year.