You love wine and food, so we have another pairing for you. Shannon Brown, a long time team member of Bingham Family Vineyards, is here to share her expertise at creating wonderful wine and food pairings. Gather the wine and the ingredients, and try another pairing with us.

Cooking and photo from Shannon Brown

My husband found this recipe as we had never grown Scotch Bonnet peppers before, and we had a leftover mango from a previous recipe. This will be one of our favorite summer salsas.
The sweetness and spiciness of the salsa blended beautifully with the subtleness of the Trebbiano. We basted this over pork chops while grilling and then topped the pork chops generously with the salsa at serving time.
It is also a great salsa for chips!

Shannon Brown

Betty’s Bingham Variation

Let me start by saying, please note the instructions on being careful dealing with the bonnet peppers. I experienced a coughing fit just cleaning the dishes even though I was wearing gloves.

I also am not as brave as Shannon, to I reduced my bonnet peppers to just one. Even at that I think that I might just use a different pepper in the future.

But for those of you that really enjoy hot peppers, try the bonnet peppers for sure.

The Mango hot sauce was such a nice balance of sweet and hot. We ate ours with chips.

It was such a hot summer day that I didn’t want to cook any more. We added some cantaloupe to the meal purchased at the local Wolfforth Farmers Market.

Shannon’s idea for using the sauce with pork chops sounds wonderful though. But no matter how you eat it, try it with our 2018 Trebbiano. Such a lovely sipping summer wine.

Try to slow down a little and enjoy the last days of summer.

Our Last Days of Summer Wine Bundle which includes the last of our 2016 Reserve Cabernet Franc is sold out at Grapevine, but still available for shipping or at our Fredericksburg or Meadow locations.

Get a bundle now as well as a couple of bottles of Trebbiano to get the reduce price for shipping.

Recipe and Printing

Caribbean Style Mango Habanero Hot Sauce

with 2018 Trebbiano
Course: Side Dish
Author: Shannon Brown
Wine: Trebbiano


  • 5 Scotch Bonnet peppers, or habanero peppers, chopped
  • 1 mango, peeled and chopped
  • 3/4 cup small white onion, chopped, 1 small
  • 4 cloves garlic, chopped
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 2 Tbsp honey
  • 1/4 tsp cumin
  • 1/2 tsp allspice
  • 1 tsp ginger powder
  • 1 tsp salt


  • Add all ingredients to a food processor. Process till smooth
  • Add to a large pan and bring to a boil. Reduce heat and simmer 10 minutes.
  • Cool then transfer to serving bottles.


Be super careful when handling the peppers. Use gloves and a non-wood cutting board. Use cold water to wash the cutting board so as not to inhale pepper fumes!  
Inspired by Mike Hultquist’s recipe at

Nutritional information is provided as a courtesy and should not be construed as a guarantee.

Tried this recipe?Mention @BinghamFamilyVineyards or tag #BinghamVineyards!
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Now you have the recipe. Don’t forget to buy the wine.


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