Calypso Sauce

I just discovered this sauce at a restaurant in Tamarindo, Costa Rica. It’s from the West Indies was served over pan-seared fresh dorado and very large shrimp. The recipe may have lost something in the translation and may not be exactly the same one I was served, but it’s pretty darn good. The original recipe calls for 25 fresh habaneros. I cut it in half and there’s still plenty of heat. If you’re feeling tough, throw in a dozen or so more habaneros. Try it with jalapeño peppers, too.

Calypso Sauce

Servings: 1 Pint


  • 1 tablespoon vegetable oil
  • 1 large onion slice into rings
  • 4 garlic cloves mashed
  • 2 tablespoons sugar
  • 13 – 15 fresh habanero peppers stem and seeds removed
  • 1/4 cup white vinegar
  • 1/4 cup limeade concentrate
  • 2 tablespoons rum or vodka
  • 3 tablespoons dry mustard
  • 3 teaspoons salt


  • Heat oil in a large skillet over medium-high heat. Add onion rings and sauté until translucent. Add garlic, sugar and peppers and sauté 2 – 3 minutes more. Allow to cool and transfer to a food processor or blender. Add remaining ingredients and blend until smooth. Refrigerate.
  • Spoon over cooked fish, shellfish and chicken.


  1. Giovanna Pereira on January 17, 2020 at 1:20 pm

    Absolutely delicious! I tried this with my friends on wing night and it was great! 10/10 would definitely recommend.

    • Scott Leysath on January 17, 2020 at 3:01 pm

      Glad you like it. It’s a personal favorite of mine.

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