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Sweet n' Spicy Caribbean Hot Sauce

3 dried chipotle peppers.
3 dried allspice berries, ground (or 1/2 teaspoon ground allspice).
1 tablespoon mustard seeds, ground (or 1 tablespoon mustard powder.
1 clove, ground (or a pinch of ground clove.
1 teaspoon turmeric.
1/2 teaspoon red curry powder.
1 teaspoon ground black pepper.
1 tablespoon canola oil
2 cloves garlic, minced.
1 shallot, chopped.
1/2 inch piece ginger, peeled and chopped.
5 habaneros, finely chopped.
1/2 mango, chopped.
2 tablespoons white vinegar.
3 tablespoons light brown sugar.
1 tablespoon blackstrap molasses.
1/4 cup pineapple juice.
Salt to taste.

  • Soak the dried chipotles in warm water for 1 hour.
  • Drain the chipotles, reserving the soaking water.
  • Remove the seeds, finely chop the chiles and set aside.
  • Combine the allspice, mustard seeds, clove, turmeric, curry powder and black pepper in a small bowl and set it aside.
  • In a medium saucepan, heat the canola oil over medium heat.
  • Add the garlic, shallot, ginger, chopped chipotles and spices, cook, stirring constantly, for 1 to 2 minutes.
  • Add the remaining ingredients and stir to combine them.
  • Bring the sauce to a simmer and cook for 15 minutes, stirring occasionally .
  • Check the consistency. If you want a thinner sauce, add more pineapple juice or the chipotle soaking water .
  • Remove the pan from the heat .
  • If you have an immersion blender, put it directly into the saucepan and blend until desired consistency.
  • If you are using a regular blender, be sure to leave the air hole open so steam can escape. Hold a dish towel loosely over the hole and blend to the desired consistency .
  • Transfer the sauce to a jar and store in the refrigerator for up to one week.
  • Yield: About 1 cup.
  • Heat Level: Hot.


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