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Jun 26, 2012 12:09 PM

Anyone Making Homemade Fruit Based Hot Sauce?

Love a mango hot pepper hot sauce but can no longer buy it so would like to make my own. I have checked recipe boards but would love to try a recipe from a chow hound. I am open for any ideas but would prefer a fruit based over a tomato based hot sauce.

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  1. My only advice is not to use too many Habaneros-the stuff I made was So Strong I couldn't take more than a match head's worth on anything-and I'm a serious chile user.

    1. Going to be holding an eye on this--I make several different salsas each year, but all tomato based. Would love to try some fruit ones.

      1. The hot sauce I made last year (a real winner that we all loved) was neither tomato based nor fruit based. It was Carrot Habanero and was really tasty - spicy, definitely, but with an underlying sweetness from the carrots. If you are interested, it was from "Tart & Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen" by Geary & Knadler..

        I too will keep an eye on this thread because a mango hot pepper sauce sounds really good too.

        2 Replies
        1. re: LNG212

          Sam, thanks for the advice. The recipes I have perused have what I would consider too many habaneros in them. The hot sauce I loved had habaneros but just had a lovely kick to it and the mango added sweetness. I had planned on one and also would seed it.

          LNG212, funny the recipes for mango habanero hot sauce had carrots in them too.

          1. re: Deborah

            My favorite bottled habanero hot sauce has a carrot base too - I think it works much better with the flavor of habanero than tomato. I can see how mango would be a great addition!

        2. This is an excellent Thai sweet-hot relish I have made many times: 1 1/2 cups golden raisins, 12 oz jar pineapple jam, 1 sweet red bell pepper, 1 cup canned diced tomatoes with their juice, 8 cloves garlic, 1 1/2 tsp salt, 5 tablespoons white vinegar, 9 oz canned pineapple juice, 4 tablespoons brown sugar, 2 tsp hot chili flakes. Process raisins, tomatoes, bell pepper, vinegar, chili flakes, and garlic in Cuisinart then put in large saucepan with everything else. Simmer, stirring often, for 20 minutes or until thick and shiny. Pour into 1-qt glass jar. Cover. Store in refrigerator.

          Note to OP: You might try substituting a mango jam if you can find it, for the pineapple. I once made this with plum jam but prefer the pineapple. There's margin to experiment.

          2 Replies
          1. re: Querencia

            This sounds great--ingredients now on my shopping list for this weekend!

            Do you know if it can be canned in a water bath? I would imagine so given the vinegar, but I always like to ask...

            1. re: Querencia

              Querencia this looks good and you are right, there would be lots of margin to experiment. Might replace red pepper with a habanero and pineapple with mango.

            2. Here is a link to a wonderful recipe inspired by chef Chris Schlesinger, formerly of the East Coast Grill and other fine New England restaurants. It absolutely rocks. You can control the heat by number of habaneros and whether or not you include some/all of the seeds. Easy and delicious.


              4 Replies
              1. re: Rick_V

                Wow, 15 habaneros in the recipe. I love hot, but I think maybe that's even pushing it for me! Sounds great tho--another one on my list!

                1. re: Rick_V

                  "Hottest sauce in North America" I'll bet it is! Ingredients look good but wonder about the yellow mustard.

                  1. re: Deborah

                    Yellow Mustard is what a lot of sauces from Barbados have-a wonderful addition.

                  2. re: Rick_V

                    That formulation is basically the knockoff Lottie's Traditional Barbados-style hot sauce, which is damn tasty and great to smother on a raw burger before going in a hot fry pan or on the grill. I made some "Lottie's" for a friend last year who always brings a few bottles home from one of the Carolinas each year. My version -- based on the link which follows -- was darn close as we compared to the bottled, but Lottie's was still hotter by a click!

                    I suspect your chef above, worked from this recipe:

                    I would suggest that should mangos not be close at hand, canned peaches would be a good substitute.