Mango Pepper Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 5 cups
*This makes an excellent steak sauce. Paleo, Grain-Free, Gluten-Free, Soy-Free, Dairy-Free, Refined Sugar-Free, Egg-Free, Nut-Free
  • 8-10 Peppers of choice depending on heat preference. (I used 1 large Italian roaster pepper, 6 bajio peppers, and 1 serrano pepper for a MILD flavorful sauce)
  • 1 large onion, quartered
  • 1 bulb of garlic
  • 3 tsp sea salt
  • ⅓ cup fresh lemon juice
  • 2 cups pineapple juice
  • 2 ripe mangoes, peeled and pit removed.
  1. *NOTE* Open all doors and windows, with VERY good ventilation while roasting hot peppers.
  2. Chop off tops of peppers. I use mild peppers, so I don't remove seeds. If you are using hot peppers, you can remove seeds.
  3. In a dry cast iron skillet, dry roast onions, garlic, and hot peppers (whole), on a stove top, until pepper skins are moderately charred.
  4. Add onion, garlic, and peppers to high speed blender or food processor.
  5. Add salt, lemon juice, pineapple juice and mangoes to blender or food processor.
  6. Blend all ingredients until smooth.
  7. Strain through a fine mesh strainer.
  8. Pour sauce into a medium size sauce pan.
  9. Simmer for 45 minutes.
  10. Pour into sterilized containers.
  11. Refrigerate when cool.
  12. *WASH YOUR HANDS THOROUGHLY AFTER HANDLING HOT PEPPERS. Avoid contact with sensitive skin and eyes after touching hot peppers. If you accidentally touch a sensitive area, or your eyes, flush with cool water and/or use an available oil such as jojoba, grapeseed, coconut, or any other oil to rub on skin and dilute the heat of the pepper.
Recipe by Summer's Kitchen at