Mango Habanero Hot Sauce Recipe
User Reviews
5.0
180 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
15 mins
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Servings
2 cups
-
Calories
301 kcal
-
Course
Condiments
-
Cuisine
American
Mango Habanero Hot Sauce Recipe
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The mango habanero hot sauce recipe is super addictive! Spicy and has great flavors. It’s fantastic on tacos, nachos, shrimp, ribs, and chicken.
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Ingredients
- 5 habanero chilies with seeds if you like it fiery hot, seeds removed if you want to mellow down the heat
- 10 ounce mango pulp chopped or pureed
- 1 carrot diced
- 1 white onion diced
- 5 cloves garlic
- 1 teaspoon salt
- ½ cup rice vinegar or white vinegar or apple cider vinegar
- Juice of 1 lime
- ¼ cup sugar If you want to cut down the heat, I skipped sugar
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Instructions
- Prep habanero peppers – Wear latex gloves before touching habanero peppers. Remove the green stem on the chilies and roughly chop them.I left the seeds on for half of the chilies and removed them for the other half, I was aiming for spicy sauce. For milder heat please remove all the seeds from all the habanero chilies. You want the flavor profile of the sauce to be centered on the heat.
- Add all ingredients to a food processor. Blend until smooth.
- Pour the sauce into a saucepan. Heat it on medium-low heat.
- Cook on medium-low heat for 10-15 minutes with constant stirring.
- Allow the sauce to cool completely. You can press the sauce through a sieve to remove seeds and residues, but I decided not to sieve it.
- Transfer the sauce into sterile jars filling it up ¾ leaving space on top for expansion while you store. Place sauce in air tight bottles and store in the refrigerator until use.
- Drizzle sauce over tacos, grilled shrimp, ribs, chicken – everything that you want to kick up the heat and flavors! You can gift bottles of these to friends and family too.
Notes
- The recipe makes about 2 cups of sauce, which is approximately 16 ounces!
- Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
- Always wear latex gloves while handling peppers. Habanero chilies are not the thing you can mess around with! Touching with bare hands means having a burning nose/eyes/face later!
- Use ripe mango, preferably the variety of mango that has less fiber in the flesh.
- Use a powerful blender while blending habanero chili peppers.
- Do not overcook hot sauce, it can alter the flavor and taste of the habanero hot sauce.
- You can substitute fresh mango with canned mango pulp (pure mango pulp no other flavors) or use fresh ripe pineapple.
- Don't get intimidated by habanero peppers. If you can't handle too much heat from habanero chili peppers reduce the number of habanero chilies, or use half the quantity of habanero peppers (about 2-3 peppers) along with red or orange bell peppers.
- Replace habanero peppers with other hot peppers like Scotch Bonnets. Scotch Bonnets have heat almost the same as habanero peppers, so use a 1:1 ratio when you substitute. For milder heat use habanada peppers, serrano peppers (almost no heat at all), or jalapenos.
Nutrition Information
Show Details
Serving
0g
Calories
301kcal
(15%)
Carbohydrates
70g
(23%)
Protein
3g
(6%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
1224mg
(51%)
Potassium
288mg
(8%)
Fiber
3g
(12%)
Sugar
60g
(120%)
Vitamin A
8735IU
(175%)
Vitamin C
64mg
(71%)
Calcium
50mg
(5%)
Iron
18mg
(100%)
Nutrition Facts
Serving: 2cups
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 301kcal | 15% |
| Carbohydrates | 70g | 23% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1224mg | 51% |
| Potassium | 288mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 60g | 120% |
| Vitamin A | 8735IU | 175% |
| Vitamin C | 64mg | 71% |
| Calcium | 50mg | 5% |
| Iron | 18mg | 100% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
180 reviews
Excellent
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