You know I love the crazy spicy stuff. But the Caribbean spice is more fruitful so in order to tame the Habanero heat, I use the island favorite pineapple which also gives it a nice tang finish right before the heat hits you. (Of course, the heat level is determined by the heat of the pepper batch...this one is extra hot!)

I’ve been seeing more and more fruity hot sauces recently. My go-to has usually been pineapple/mango, but had some kiwi sitting in the fridge so thought I’d give it a try with the mango instead. Tried some on a burrito and I was pleasantly surprised 😁

I like hot sauces and grew my own ghost peppers so it was only natural to make my own hot sauce. Be careful! This one will burn your mouth off!

My brother has been asking me to make a mango habanero hot sauce for months so I finally took the time to experiment until I found the right taste.

My Pepper plants are getting ridiculous. They’re not even plants anymore, they’re trees. Well, maybe shrubs. But they’re inside, so they’re like redwoods. Normally, I just dehydrate the peppers and make chili flakes. But I decided to try a hot sauce. It’s edible, good even. Haha. The orange ones are habaneros and the red ones are what I believe to be regular, grocery store variety red peppers. I remember being pissed off about how expensive they were and I threw some in the garden. Then, those peppers started growing. They’re not spicy.

I created this recipe because I was always disappointed with my local selection of mass produced unhealthy hot sauce options. Hot sauce is a very hard thing to mess up and can be as simple or complicated as you want to make it. This recipe is fairly simple and utilizes all natural and fresh ingredients with no added sugar or artificial sweeteners. The sweet and tart characteristics of the passion fruit and grapefruit pair well with the citrus heat of the habanero peppers while the Thai peppers add a little extra kick. The Anaheim pepper is naturally on the sweeter and more mild side and balances out the flavor of the other two peppers very nicely. The heat is strong but does not linger.

I love the container, but I can't remove the labels I believe they are printed on the plastic. This is a bit hot, and has a very good pepper flavor. Let it rest over night and it mellows out. The flavours mingles together well!

I'm on a big hot sauce kick trying to find my "Main 4" for my Boca de Fogo line of hot sauces and salsas. This one will DEFINITELY make the cut! Being from SoCal, avocado is something that is always on hand in my produce basket and is a staple in just about every Mexican dish and snack I make. This "is a medium-hot" hot sauce so it should be management for most. Enjoy it on meats like chicken or steak or your favorite street taco!

I am so happy that I finally nailed an everyday SoCal taco shop red hot sauce! For a while I've been trying different things to get that taste that I grew up with in Southern California's taco shops and I just seem to miss something every time. But not this time! This is a medium red sauce so everyone should be able to handle the heat level and it has a very unique, almost sweet taste mixing habanero and serrano peppers. I hope you enjoy!

This ~HOT~ sauce tastes very sweet at first and then comes on strong and spicy! >:) >:) >:)

No Trinidad table is complete without a bottle of hot sauce --here we make a variety of hot sauces using green mangoes, Papaya , mustard , garlic and green herbs !!