Mango Habanero Hot Sauce
User Reviews
4.5
Mango Habanero Hot Sauce
Description
The Mango Habanero Hot Sauce recipe calls for fresh habanero peppers carefully handled to maintain safety, combined with chopped mango, small onion, garlic cloves, and a piece of ginger. These ingredients are sautéed in olive oil, then simmered with white vinegar, water, and salt to blend the flavors and develop a well-balanced heat level. The mango adds a vibrant sweetness that counteracts the potent heat of the habaneros, while vinegar provides acidity and preservative qualities.
The cooking method includes rinsing and deseeding the habaneros, chopping mango by scoring and slicing the cheeks, and sweating the onion and garlic for a flavorful base. The mixture simmers until flavors meld, ensuring a thick and rich sauce. A non-reactive pan is recommended due to vinegar content.
The sauce offers a bright, spicy condiment suitable for adding a fruity heat to dishes such as tacos, grilled meats, or as a dipping sauce. Users can adjust the mango quantity to increment sweetness or finesse the heat intensity to preference.
Proper handling of habanero peppers is important; gloves are recommended to avoid irritation, and caution should be used not to touch eyes or face after handling.
Ingredients
- 6 habanero pepper
- 1 cup Mango chopped pieces, approx. 1 large mango
- 1 onion small
- 2 garlic cloves
- 1" piece of ginger
- 3/4 cup white vinegar
- 1/2 cup water
- 1/2 teaspoon salt
- olive oil
Instructions
- Give the habaneros a good rinse and de-stem them. Be sure to use caution (or gloves) when handling habanero peppers.
- Chop up the mango. I usually start by cutting off the side cheeks, leaving a middle sliver that holds the pit. Score each cheek with a knife, similar to scoring an avocado half. Press the cheek down on the cutting board and slice off the squared bits of mango. For the middle sliver you can run a paring knife along the inside edge of the skin to quickly remove it. Then start on the outside and slice off any juicy chunks of mango until you reach the hardened pit.
- Saute a roughly chopped onion and 2 whole, peeled garlic cloves in a glug of oil. It's best to use a non-reactive pan for this recipe because of the vinegar.
- Once the onion is starting to brown you can add the 6 habanero peppers, 1 cup chopped mango pieces, 1" piece of peeled ginger, 3/4 cup white vinegar, 1/2 cup water, and 1/2 teaspoon salt. Let the mixture simmer for a few minutes or until everything is at a uniform temp.
- Add the mixture to a blender or food processor and combine well. Take a taste. It will be plenty hot so consider yourself warned!
- In the past I've had to add more mango to get its flavor to shine through the heat, so feel free to add a few more chunks of mango if the heat is dominating. But for this batch a single cup from a large mango did the job.
- Store in hot sauce bottles in the fridge where it will keep for at least a month. You'll have enough hot sauce to fill 2-3 of the 5oz. bottles.
Notes
- Wear gloves or handle habaneros carefully to avoid skin and eye irritation.
- Do not touch your face, eyes, or nose after handling habaneros to prevent discomfort.
- Increase mango chunks for a sweeter flavor that balances habanero heat.
- Use a non-reactive pan due to vinegar to maintain flavors and avoid metallic taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 9 kcal
% Daily Value*
| Calories | 9kcal | 0% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 49mg | 2% |
| Potassium | 26mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 98IU | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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