Mango-Habanero Hot Sauce Recipe

One of the most common parings with habanero peppers is mangos. This is because mangos have a sweet and fruity flavor with citrus-like undertones that bring out all the best flavors from the habanero peppers.

This mango-habanero hot sauce recipe is very hot and makes a great topping for chicken wings, or shrimp or even combine it with 4 parts olive oil to make a spicy salad dressing.

For a much milder version you can reduce the habanero peppers to only 1 to 2 and increase the mangos to 2 to 3. This will allow most people to use much more of the sauce on each dish. You can also use it as a marinade for grilled chicken or shrimp or even to flavor pan seared fish or scallops

Note: Be very careful handling habanero peppers as the capsaicin can burn your eyes or other sensitive areas. We highly recommend you wear gloves.

Ingredients

• 1 mango coarsely chopped
• 1 red onion coarsely chopped
• 4 garlic cloves, coarsely chopped
• 12 habanero peppers
• 1 inch chunk of fresh ginger, coarsely chopped
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1 tablespoon honey
• 1/2 cup apple cider vinegar
• 2/3 cup sherry

Directions

1) Saute the onion, garlic, and ginger over medium-high heat for 5 to 10 minutes.

2) In a pot, bring the apple cider vinegar and sherry and a pinch of salt to a boil.

3) Remove the stems from the habanero peppers.

4) Put the onion / garlic / ginger mixture into a blender with the mango, habanero peppers, spices, and honey. Puree the mixture until it is smooth.

5) Add the hot vinegar mixture to the blender with the habanero pepper puree. Allow to cool and then pulse the blender two or three times to combine all the ingredients.

6) Pour into air tight containers and store.

Storage

You can can the mango-habanero hot sauce for up to a year if you use proper canning techniques.

You can refrigerate the mango-habanero pepper sauce for about a month if it is kept in a sealed container.

Freezing the mango-habanero hot sauce allows you store it for a longer time, up to a year, but the flavor will begin to mellow after time.