One of our good friends, Jerry, is a master in the kitchen when it comes to Filipino food, but he also makes a mean habanero hot sauce, thanks to his Caribbean roots. If you like Caribbean hot sauces, such as Marie Sharp’s, you’ll love Jerry Man’s Hot Sauce recipe, which is made with fresh habanero chiles, chunks of fresh papaya, mustard and malt vinegar.
We promise this is the best recipe for Caribbean style hot sauce on the planet — providing you can take the heat! Serve this with freshly made tortilla chips, quesadillas, and grilled sourdough breakfast sandwiches! I also like it on pizza!
Covered tightly and refrigerated, the sauce may be kept safely for four weeks. For longer storage, ladle the boiling sauce into a hot sterilized canning jar and seal tightly with its ring and lid.
Habanero Hot Sauce
- 15 scotch bonnet or habanero peppers
- 1 teaspoon salt
- 1/4 cup malt vinegar
- 6 cloves garlic
- 2 tablespoons peeled and finely chopped unripe fresh papaya
- 1/4 of an onion finely chopped
- 1/2 tablespoon prepared Dijon mustard
- Mix all ingredients in blender.
- Combine the chilies, onions, papaya, mustard, salt and vinegar in a small enameled, stainless-steel or glass saucepan.
- Stirring constantly, bring to a boil over high heat.
- Remove the pan from the heat and cool to room temperature before using.
- Covered tightly and refrigerated, the sauce may be kept safely for four weeks.
- For longer storage, ladle the boiling sauce into a hot sterilized canning jar and seal tightly with its ring and lid.