Mango Habanero Hot Sauce is a must-try if you’re a spice seeker like me. It’s deliciously addictive and the perfect balance of spicy, sweet and tart. Welcome this nice kick of Caribbean spice onto your tacos, nachos, ribs, chicken – everything!
4habanero chilies with seedsremove seeds to mellow down the heat
10ozmango nectar
1carrot diced
1small yellow onion dicedabout 3/4 cup
5clovesgarlic
½cuprice vinegar or white vinegar or apple cider vinegar
2teaspoonsfresh lime juice
2tablespoonshoney
½teaspoonground allspice
1teaspoonground ginger
1teaspoonkosher salt
Instructions
With gloves, cut habanero peppers in half. Remove seeds if you want to reduce the heat. Add the pepper and the rest of the ingredients to a blender and blend until smooth - 30 seconds.
Transfer to a saucepan and simmer on medium-low heat for 15-20 minutes with constant stirring.
Remove from heat and allow the sauce to cool to room temperature.
Pour into air-tight container and store in the refrigerator until use.
For “hot” keep in all the seeds from the habanero peppersFor “medium” remove the seeds from one habanero pepperFor “mild” remove the seeds from all the habanero peppers