Mango Habanero Hot Sauce


Every year I plant a little patio garden with mixed success. This year I tried a habanero plant for the first time ever and I ended up with a bumper crop of habaneros. Since most recipes use a limited number of peppers I decided to try something different with this hot sauce in order to use the bulk of the peppers. The bottle in the photo holds a little over 8 ounces and I tripled the recipe in order to fill as many containers as possible. You can choose to remove the seeds from the habanero to help eliminate some of the heat which is what I did for my batches. The sauce is great on eggs, tacos, pizza -- pretty much anything! The recipe below will yield about two cups of sauce. 

Recipe from Curry Trail

-5-6 habanero chili peppers (optional to use seeds)
-10 ounce diced mango (frozen mango is a good way to go)
-1 carrot diced
-1 white onion diced
-5 cloves garlic
-1 teaspoon salt
-1/2 cup rice vinegar 
-Juice of 1 lime

You will want to wear gloves while handling these peppers. Remove the stem, the seeds, and halve each pepper since they're headed to the blender. Add the chilies and all other ingredients to a blender and combine until smooth. 

Heat the habanero mixture in a sauce pan and simmer for 10-15 minutes while stirring the sauce. Allow the sauce to cool and then press through a sieve to remove any vegetable pulp from the sauce. 

Transfer the sauce to bottles and store in the fridge.


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