Mango Pineapple Habanero Hot Sauce Recipe
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The mango and pineapple in this tropical habanero hot sauce add a great fruity flavor that complements the habanero peppers very well. It’s great as a flavoring to any of your favorite dishes that need a spice pick-me-up.
Note: Be very careful handling habanero peppers as the capsaicin can burn your eyes or other sensitive areas. We highly recommend you wear gloves.
2 pounds habanero peppers
1 pint apple cider vinegar
3/4 cup lime juice
1/2 cup fresh pineapple, coarsely chopped
1/2 cup fresh mango, coarsely chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon garlic powder
Puree the habanero peppers with the mango and pineapple and combine with the rest of the ingredients in a pot. Simmer slowly for around 30 minutes or until it is almost the thickness you want, remember, when the sauce cools it will thicken up even more.
You can can the tropical habanero hot sauce for up to a year if you use proper canning techniques.
You can refrigerate the tropical habanero pepper sauce for about a month if it is kept in a sealed container.
Freezing the tropical habanero hot sauce allows you store it for a longer time, up to a year, but the flavor will begin to mellow after time.