- 4 habanero chilies with seeds remove seeds to mellow down the heat
- 10 oz mango nectar
- 1 carrot diced
- 1 small yellow onion diced about 3/4 cup
- 5 cloves garlic
- ½ cup rice vinegar or white vinegar or apple cider vinegar
- 2 teaspoons fresh lime juice
- 2 tablespoons honey
- ½ teaspoon ground allspice
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
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 peppers
For “medium” remove the seeds from one habanero pepper
For “mild” remove the seeds from all the habanero peppers
Calories: 21kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 120mg | Potassium: 34mg | Fiber: 1g | Sugar: 4g | Vitamin A: 627IU | Vitamin C: 6mg | Calcium: 7mg | Iron: 1mg
Food processor - small - 3 cup
*Nutrition information is a rough estimate.
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