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.
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