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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: http://www.pepperfool.com/recipes/hot...

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

                  3. Well, I did a bit of a hybrid about a month ago. Smoked a turkey and made a cranberry barbecue sauce to go with it. It was about 2/3 cranberries 1/3 ketchup, plus all the other usual suspects in a KC style sauce. But it was really good.

                      1. I make Inner Beauty sauce all the time subbing pineapple for the mango because I'm allergic to the latter.

                        1. My favorite: a can of crushed pineapple with one habanero pepper chopped as fine as you can get it by knife sauteed while stirring on low until begins to turn brown (caramelized). I eat over vanilla ice cream and with all kinds of things.



                          CAUTION: habanero is the best flavor of any chili pepper I've found in this after trying many not as good. Be careful to not rub your eye after cutting it up - I sometimes wear gloves if doing a big batch.

                          Try it and will find is truly tasty. The combo of complex hot with sweet is hard to beat.

                          Here is info from a CHOW reviewer / writer:

                          "I made photographs of 14 of these Ideas here: http://www.chow.com/galleries/330/cho...

                          All of these were great additions to vanilla ice cream! The Habanero Pineapple, Smoky Coffee Sundae,and Brown Sugar-Balsamic Plum were a favorite.

                          Enjoy! Chris of Chow -helmut fig newton"

                          4 Replies
                          1. re: smaki

                            That sounds really delicious!

                            1. re: wkw

                              It is. And very simple while inexpensive to prepare.

                            2. re: smaki


                              I'd use 6

                              You are so right about hab's flavor

                              1. re: C. Hamster

                                Good point! Agree a recipe is just a guide. For those of us who like it hot one is not enough (did not want to scare anyone away). Made it once with 10 and was VERY hot to me, but still consumed it all a little at a time anyway. The combination of caramelized pineapple sweet with habanero heat go great together.

                            3. It's super easy. One pineapple, peeled and diced,two mangoes, peeled, and diced, two cups of white vinegar, a cup of raw sugar (or refined if you prefer) and a couple habaneros for heat. Simmer the fruits in the vinegar for about twenty or thirty minutes, add the sugar, and the peppers, and let it simmer for another 15-20 minutes before throwing it in a blender. Boom! Out comes awesomeness