Mango Peach Hot Sauce.

How to make an extra spicy Mango Peach Hot Sauce, inspired by Caribbean scotch bonnet peppers. With the popularity of the Trinidad scorpion scotch bonnet pepper I thought I'd share this pepper sauce recipe with you. Remember that scotch bonnet peppers are some of the hottest peppers in the world, so this hotsauce is very lethal.

[@hermandemello2200]

Yes I love ur pickles video I can say ur so trance parent n not hiding any thing from the recipe!! Wow !! Ur awesome person.not 2 miss ur videos.im from TANZANIA watching.

[@latoya851]

Very simple and understandable, even a new born can follow instructions, luv it.

[@raist315]

This is the video that won me over! I've been making hot sauce for years, but I've never tried adding fruit. This was amazing! The flavor is beyond anything I've had.

[@emmettbattle5728]

a few years late but fruit based hot sauces are great on desserts! ice cream, cheesecake, fruit pies, fruit hit sauce mixed in waffle batter, etc! its delicious!

[@BensApistoChannel]

I'm definitely saving this video for later this season when my Carolina Reaper and White Ghost peppers are ripe. Thanks for sharing this recipe, it looks delicious.

[@MrTelecaster420]

I had a monster crop of Scotch Bonnets and didn't know what to do with them , I found you and made my first batch today... Mango Pineapple.....It came out killer..Thanks brother....

[@ericm3991]

Thanks for the video! Very helpful, I was looking to see if people strain their peaches through a cheese cloth or not because there is so much pulp when they are blended, it doesn't look like anyone does that. I tend not to use the seeds in peppers because that is where the plant houses terpenes making the seeds very bitter. Most of the heat is actually in the white pith on the inside of the peppers.

[@ohalloranjames]

thanks for these videos you really give me ideas about what to do with all my peppers

[@MiekeDagboek]

this is certainly not the first video i'm watching of you but I do want to show you some love! Every time I see you on my screen it is like a good friend is over for a visit. Thank you for that Chris... I'm a BIG fan!!! :-)

[@userfoxy1978]

Thank you for the Video. Your recipes for pepper sauces are all very good.

[@caribbeanpot]

is it the same as a coconut chutney? where you roast the dry coconut and mix it up with roasted pepper etc?

[@isaiahlynch4113]

Im into fermenting my sauce but I love these quick recipes

[@idonoywantthisaccount7675]

I grow pounds and pounds of various scorpions, Reapers, and Bhut Jolokia. Your sauces are great and we like to throw a Southern taste and use peaches in the base as well. Hoping for first Blue Ribbon this year!

[@nitsrah]

I was looking for a pepper sauce with mustard too. Thanks for the creativity! Now I have to surprise my mom with a pepper sauce, thanks to you!!

[@glendaferguson8783]

I LOVE YOUR STYLE OF COOKING VERY MUCH

[@katsumikatt77]

New subscriber! I loved your videos so much, I just about watched all of them lol. 👍🏿

[@allyson874]

Hey Chris, I made this sauce and as you said it is wicked! I shared it with special friends and they all want to know how I done it..Brilliant!!

[@katzkatcher]

Just tested my first batch of this & there will be many more batches in my future.Great Video Thanks !

[@rickparacord9067]

awesome video thx for sharing I'm putting this on my facebook group Everything Hot and Spicy Pepper Group

[@OpinionatedMonk]

Only 2 minutes in and I love this video already :-)

[@maijashelley9318]

"... or the sissies." That made me laugh right out loud! Thanks for that and also for the super looking hot sauce!

[@IDriveAnAudi]

OK, so I made this recipe today. I used Habanero peppers as the store didn't have the Scotch Bonnet variety. I also forgot to buy white vinegar, so substituted some Sherry vinegar. It tastes really great, but I think it might be too hot, and I typically have a pretty high tolerance. I may need to cut it with something. Anyway I have 2 bottles of it in the fridge now. Mine turned out with a green color. Very fun!

[@brandonross6933]

Hiro Protagonist take seeds and placenta out

[@SABUNTOO]

New Orleans, LA here and I must say I love all of your videos. I have these pepper plants growing mad habaneros outback and didn't know what to do with them except hang them from my tomato plants to keep the birds away..so thank you, now what type dishes do you use this on. This is the cayenne pepper nation and I guess I'd use it the same?

[@AudioJarvisual]

Hi, just made my first batch of mango peach sauce using your recipe and some scotch bonnets I grew in my greenhouse over the summer. Fantastic recipe, tastes absolutely lush! Thank you! Just one quick question, I added a couple of limes for added preservation (and taste) and decanted the finished sauce into sterilised Kilner jars - can anyone tell me how long my bottled sauce will keep for if not refrigerated?

[@MrPhilsAlabamaHotSauce]

Primo! Beautiful sauce. I can almost smell that heat.

[@jedi69outcast]

If you get the chance during the summer try using White Ripe peaches, it really kicks it up and has a great sweet flavor

[@simon_mera]

Super sauce Chris!! I used the habanero pepper.... man that is delicious hot 😛😤. Thanks for the recipe and keep up the good and tasty work!! Greetings from the Netherlands.

[@randieseward6777]

I also used habaneros......great stuff!!!! I'll never, ever buy hot sauce again!!Thank you, Thank you and Thank You!!!!!!

[@lennoxmulcare9926]

Looks good Chris. I am going to try it. Your garden grows the same as mine. My sauces are real hot.

[@caribbeanpot]

thanks for the continued support.

[@michaelparks6863]

Do you have peppers available year round? Those peppers look wonderful. In Michigan, I have to grow the super hots under lights because they take so long, and our growing season isn't long enough.

[@1greg2pawlak3]

I just got one jar of similar souce, but will make yours recipe next, great stuff!

[@supcali2000]

chris would there be any difference if i blended first then simmered, im curious if boiling/simmering would compromise the heat of the pepper?

[@sbaksh1]

Chris, I am going to the store tomorrow to get the ingredients to make this pepper sauce, only sad that I don't have access to the same peppers you are using, but I am sure the Habaneros will do fine for me. I recently found you on KZbin, and I must say that I have enjoyed all your videos. Thank you for making & posting them, I can see you love to cook, and so do I. Many blessings

[@jedi69outcast]

White Peaches also have a marvelous flavor in this recipe

[@jazy236]

Well done Chris nice and easy Ride on Sir Chris as i would tell you keep on the move.

[@tinajacky6965]

I love your videos !!!

[@bretkaiser7355]

I plan to try this next weekend but perhaps not at "liquid fire" level. Great video!

[@karencalliste-morgan1423]

So I made my pepper sauce today. It smell and taste soooooooo good only problem is it’s a bit to hot. What can I use to take down some of the heat in it. Thank you

[@jimthommes9740]

Karen Calliste-morgan make a second batch with the same ingredients except for the chillies. Mix the 2 together and the result is less heat.

[@mumin4u]

Chris, where can one find Scotch Bonnet peppers in the United States? I use Habaneros too, however Scotch Bonnets seem to have a slight natural sweetness to them compared to habaneros.

[@lloyd88ca98]

Just made this without the cilantro (didn't have any in garden).. and used one Trinidad Scorpion instead of of all 10 Habs ... (guess I am a sissy. lol).. have to tell you smells and tastes delicious. .. thanks so much...

[@domdabombabc]

This looks great, I'm definitely going to have to make some variation on your hot sauces at some point.

[@Sotrinilicious]

Can't wait to try this Chris.

[@kamakazzii]

after watching most if all your videos, ive realized your hot pepper sauces are amazing. i cant wait to try your pineapple and orange pepper sauce. i love your shows man keep them up

[@caribbeanpot]

Naga is baby stuff.. get some Trinidad Scorpion if you want the real deal.

[@islandbowyrev2178]

Lol@sissys comment love this I roasted some of the peppers give a smokey taste blessings brethren love the food of the Caribbean

[@teekelly2593]

How long do u keep it in the fridge before I can eat it

[@MiekeDagboek]

hahahahahahaha... variation on the song: "anything you can eat I can eat hotter"! For a Dutchie I can handle a good deal of peppers and I am thinking about starting to grow some myself. I can get the Habanero's here and the Mdm Jeanet from Suriname too (apart from some less hot ones) but I never saw any of the ones you two mention now. :-) I have to see if i can get some seeds!

[@nka0794]

hey can i leave this out of the fridge and could it last longer than six weeks

[@topcatsworld]

Just made it... very nice stuff!

[@outfieldcoachdrills9361]

how can you make the scotch bonnet sauce keep longer in the refrigerator?

[@anitas8730]

I would love to have seen some serving suggestions. This looks amazing.

[@maisie9867]

Could this be a good salsa if it weren't blended as much?

[@joeburke5604]

Can you freeze this and how long would it last in the freezer?

[@michaelreynolds9505]

thanks Chris made this wonderful hot sauce.this can be frozen and thaws perfectly,great way to preserve especially if you are making a large batch

[@johnnyweep59]

How much hot sauce does this make? Looks a great sauce😎

[@jakefromstatefarm6443]

dean lloyd about a quart Dean

[@PlentyCurl]

Can we sub out the cilantro for chadon beni?

[@chriswalport2979]

have you ever used apple cider vinegar to make hot sauce?

[@jamiedjay5943]

You alright mate? Have you thought about using maybe lime juice instead on vinegar at all? Your still going to get the tang and it's also a preservative

[@antonioescada919]

I dipped a habanero in this sauce,im dying now

[@ernestawalker8713]

Help chef my sauce was bitter you think l put too much cilantro? I used mango pieces ...what happened!

[@bobsaga2119]

Hello can I use dried hot Peppa?

[@Ali-fg6bt]

How long could it remain good ?

[@psykoares]

hey bro, can I do it without vinegar?

[@caribbeanpot]

there's no real difference as far as when you blend and simmer. Yes, from experience I know that the simmering does tame the sauce down a bit.. same thing happens when you store it in the fridge as well. But still be prepared for liquid fire.. with a lovely fruity undertone form the mango and peach.

[@v8195]

Thank you!!!!

[@elicore.biz81]

Hey Carribean Pot, i notice you like to watch your salt intake. Thats a good thing. But i wanted you to know that as long as you balance your salt and potassium intake you will be ok. Regular table salt is not real salt. Its a mixture salt, glass and sand. Sea salt, celtic salt, black sea salt, Hymalayian salt are all healthy salts in moderation.

[@michaelmartinez1791]

Greeting from Costa Rica I would like to know where I can get the Scorpion pepper I cant find it down here

[@chris082681]

You gotta grow it. Tons of seed sites on line. Get one with a good reputation. Costa Rica would be a SIIIIIIIIIICK place to grow.

[@centralparkfitness]

if by boiling bath you mean boiling your jars before filling them you should definately do that to kill off any bacteria, otherwise you could buy some type of liquid sanitizer such as star-san and sanitize your jars with that. Between doing that and the vinegar and the salt which are natural preservatives, this will easily last 6 months to a year

[@markkristynichols845]

does it freeze?

[@karl_willzwilliams3269]

How can !make less hot and same consistency?

[@sattiesingh7176]

I am fond of hot sauce, so love your ideas.

[@yevadoofficesupplies7869]

where could you find that pepper

[@marquailroserose3461]

Love this hot sauce

[@nailed__by__Jojo]

Can i do this without the peppers just mango sauce?

[@SicSeb]

Wouldn't you want to char or grill the chili's and garlic first? It looks great though

[@halojimmy7]

can i get any simples?! looks really good!

Can I add more garlic to this recipe Chris?

[@CaptainaVodka]

why not....try it lol

[@rudymelo880]

No thats illegal

[@camscoins6952]

what were the peppers called?

[@aturnerj]

Chris has done it again! DELISH!

[@nicolerok4167]

I made this today but I used 6 red Chili's and 3 habaneros and ooo boy that thing kicks but it's sweet fire

[@centralparkfitness]

you don't need to freeze it. just use glass bottles that have been sanitized. If you dont have sanitizer, put the bottles and caps in a pot of boiling water for a minute to kill off anything, then bottle it up. it will last at least 6 months to a year

[@HeftyHeftyHefty69]

Question - Just as a rule of thumb How do I know how much vinegar to use in any hot sauce I wanna make? Is there a proper ratio to live by? Thanks! I Subscribed!

[@DonLava09]

good job

[@midas259]

What's the main differences between scotch bonnet peppers and habaneros?

[@mohammeddmalik]

the main difference is that they are different

[@nyembadrums]

Mohammed D Malik : numb-skull answer!

[@nicolerok4167]

Slightly different flavor but they are a good sub for scotch bonnets

[@TanTan-ni4mg]

Scotch Bonnets and Habenero are near the top 1/4 of the pepper heat scale. A peppers "hotness" is measured in scoville's . A scotch bonnet is around 170,000 - 240,000 scovilles A habenero is between 200,000 - 360,00. Also a habenero has more vitamin C ... About 120% of your daily recommend amount.

[@TheDrakeboy]

Habanero's have more of a fruity taste and Scotch bonnets have more a smoky taste

[@childofking777]

Sold...WOW

[@peter8488]

hey, this guy looks like me, my long lost brother!

[@bluesmedic]

Any one try canning this? I'd like to put it in some mason jars but not with a boiling bath like a jelly. I'd assume the vinegar would preserve it but not sure.

[@jtmonster5]

I think I'm gonna add some lemon juice and onion tp this recipe.

[@carlthomascox1]

love spicy...never hot enought...I'm using 'ghost' peppers...doubling it for the heat...

[@tristanstevens700]

Will you send me some of your peppers from you garden?

[@匚尺卄]

didnt have mango so i made it with 3 peachs, 4 strawberrys, 3 Mandarin oranges. and 8 home grown Red Savinas

[@FireAlchemy75]

I don't know that I would be tempted to call Scotch Bonnets "dangerous." They're a moderate heat. When you want to kick it up a notch, go with Trinidad "Moruga" Scorpions, or any of the 7 Pot cultivars. Otherwise this looks interesting. I'm curious, is this shelf stable? I saw a lot of alkaline stuff go in there, but does half a cup on vinegar bring the ph below 4? I'm not keen on getting Botulin, Listeria, or Salmonella. Thanks.

[@gavingiles8587]

yeah watch that ph level its a KILLER!

[@verrrr1]

Scotch bonnet moderate heat? you must be joking You probably never tasted real real scotch bonnet.. LMAO

[@gavingiles8587]

i eat them like apples!

[@shannonmeredith6023]

gavin giles You probably shit fire! lol

[@michaelreynolds9505]

great hot sauce I found the vinegar makes it last more than a month you can also freeze it just as great thank you for the recipe

[@caribbeanpot]

I'm sure you can.. but I've never tried.

[@caribbeanpot]

gad you found it helpful.

[@ramiro420247]

i wonder how that tastes...

[@RepentanceGarden]

Made this with 10 & 1/2 ghost peppers & was way too hot.. Going to try again with less or different peppers

[@nicolerok4167]

Sergio Perez ghost peppers?? Them are so much more hotter than this one

[@sinuswave6974]

This are never ever Scotch Bonnets! These are Habaneros!

[@joeymasterson4395]

Haha keep it away from the sissy’s haha

[@charlesodaniels8753]

Nice and hot

[@rosewillis6135]

You dont have to chop the peppers just put everything in a deep pot and use an immersion hand blender and save yourself a lot of work.