Thursday, 6 August 2015

Pineapple-Mango Carolina Reaper Hot Sauce Recipe

Pineapple-Mango Carolina Reaper Hot Sauce Recipe
This Pineapple- Mango Carolina Reaper Hot Sauce Recipe produces an ideal level of both sweet and heat, the perfect combination.This particular hot sauce is excellent on chicken, fish, or prawns/shrimp .Excellent for a glaze.
  • 1 teaspoon olive oil
  • 1 tablespoon Carolina Reaper Chile Pepper Flakes
  • 1 cup freshly cut pineapple, chopped
  • ½ cup chopped mango
  • 2 cherry pepper, chopped
  • 1 cup water
  • ½ cup distilled white vinegar
  • 2 tablespoons chopped  Coriander (cilantro)
  • 1 teaspoon sugar
  • 1 teaspoon paprika
  • Salt to taste
Cooking Directions
  1. Heat a large pan to medium heat and add olive oil. Add Carolina Reaper Chile Peppers Flakes and fruit. Cook about 8 minutes to soften.
  2. Add water, vinegar, sugar, coriander and paprika and bring to a boil. Reduce heat and simmer about 20 minutes. Remove from heat and cool.
  3. Add to a food processor and process until smooth.
  4. Pour into sterilized bottles and serve it up.
Note:- You can also use Trinidad Scorpion Moruga, Butch T, 7 Pod Peppers for different flavour and heat. All Chile peppers available at

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