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Fruity Reaper

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Nix the sugar. You have passionfruit, mango, and honey already. Really don't need the honey unless for flavor.
 
The cilantro can turn slimy if not cooked right. Like basil in tomato sauce which is fine but not so much in hot sauce. Here's a tip. Use the leaves when you cook something and save the stems. Now give the stems a very fine dice (like minced garlic). These have the same cilantro flavor and when you blend your sauce they will disappear. Or use dried and pulverize it in the grinder.
 
I don't think it needs the black pepper or yellow bells. That's just preference.
 
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The Hot Pepper said:
 
The cilantro can turn slimy if not cooked right. Like basil in tomato sauce which is fine but not so much in hot sauce. 
 
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If you still want to use your herb leaves, and an extra step isn't an issue, blanch them.  This works for all sorts of herbs that turn when exposed to heat an extended time.  Dip them in boiling salted water for 10 seconds, drop into an ice/ice water bath (use a colander so you don't have to go fishing), drain really well, then put in your sauce.  I'd add it close to the end of your cooking.  This works for pesto, also, which freezes really well when the basil is blanched prior to processing.
 
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