Ghost Chili and mango hotsauce

Mango and honey lessen the burn and add to the tropical aromas of this awesome and blazingly hot condiment. Ingredients below makes 2-3 liters of sauce!
Course Condiment
Cuisine Caribbean
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Author Johan Johansen


  • 12 Ghost chilies or other very hot and fragrant chili such as Habanero
  • 2 red bell peppers
  • 3 ripe mangos
  • 1 large onion
  • 1 bulb of garlic
  • 350 milliliters quality apple cider vinegar
  • 250 grams quality flower honey
  • 1 lime juice freshly squeezed
  • salt to taste


  1. Remove stems from chilies and cut in halves
  2. Remove stems and seed membranes from bell peppers and chop rougly
  3. Peel mangos, remove flesh from pit using a sharp knife and chop roughly
  4. Chop onions and garlic roughly
  5. Put all ingredients in a pot over medium heat, add water to cover and bring to a boil
  6. Reduce heat and leave to simmer uncovered for 45 minutes. Consider going out for some fresh air during this step
  7. Turn off heat and blend everything thoroughly and CAREFULLY using an immersion blender
  8. Stir in apple cider vinegar, honey, lime juice and salt
  9. Taste and adjust to your liking; add more vinegar, honey or salt if needed
  10. Pour into bottles that have been thoroughly cleaned and scolded. Consider adding liquid preservatives if stashing for a long time

Recipe Notes

For a slightly lesser burn, carefully remove seeds and seed membranes from the chilies.
Be careful when cutting the mangoes. The flesh is slippery and the pit is irregularly sized. After peeling, cut off a small piece of flesh on one side to give you a level surface to work on. Lay the mango on this surface and proceed carefully using a very sharp knife.