Hog Plum Pepper Sauce
A bold, tangy Caribbean hog plum pepper sauce with scotch bonnet heat and allspice warmth — bottled island fire in every drop.
⏱️ Prep: 15 min🔥 Cook: 35 min👥 Serves 10📊 Easy
Featured Fruits
🥘 Ingredients
- •20 ripe hog plums (yellow mombin)
- •4 scotch bonnet peppers
- •1 medium onion, roughly chopped
- •4 cloves garlic
- •1 tsp salt
- •½ cup apple cider vinegar
- •1 tbsp brown sugar
- •1 tsp allspice (pimento)
- •2 tbsp olive oil
- •Juice of 1 lime
📝 Instructions
- 1Wash hog plums and simmer in 1 cup of water for 15 minutes until the flesh softens and pulls away from the spiny seed.
- 2Drain and allow to cool slightly, then press through a coarse strainer to extract the pulp, discarding seeds and skins.
- 3In a saucepan, heat olive oil over medium heat and sauté onion and garlic until golden and fragrant, about 5 minutes.
- 4Add scotch bonnet peppers, allspice, and brown sugar, stirring for 2 minutes.
- 5Add the hog plum pulp, apple cider vinegar, lime juice, and salt. Stir to combine.
- 6Simmer on low heat for 15–20 minutes, stirring frequently, until the sauce thickens to your desired consistency.
- 7Cool slightly, then blend until smooth for a silky sauce or leave slightly chunky for texture.
- 8Pour into sterilised bottles. Refrigerate and use within 4 weeks. Serve alongside jerk chicken, fried fish, or as a dipping sauce.
📦 Complete IslandFruitGuide Bundle
Get everything — all 11 ebooks and guides bundled together. Save $70+ and get priority support.
🧠 Caribbean Fruit Quiz
Test your tropical fruit knowledge and unlock exclusive rewards and discount codes!
Love This Recipe? Get More Like It
Subscribe for weekly Caribbean fruit recipes, seasonal alerts, and exclusive cooking tips delivered to your inbox.