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This Mango Habanero Hot Sauce is a flavor revelation. Blending the intense heat of habanero peppers with the natural sweetness of mangoes and a hint of warm cinnamon, this sauce is not just hot; it’s an experience. Be ready for an explosion of flavors that can spice up any dish!
Type of Cuisine:
American
Prep Time: 15 minutes.
Cook Time: 45 minutes
How Many Servings?
2 cups
Ingredients:
1X
2X
3X
Adjust Servings
| 20 Habaneros (washed stem out, and some I took the seeds out) | |
| 2 cups distilled vinegar 5%. (Feel free to use apple cider vinegar. It will give the sauce more of a fruity flavor) | |
| 3 tablespoons honey (You could use sugar, use more if you want more sweetness.) | |
| 1 tablespoon kosher salt | |
| 1 sweet onion (cut into halves) | |
| 10 garlic cloves | |
| 1 large mango (cut into large chunks, you can also use pineapple) | |
| 2 tablespoons grape seeds oil | |
| ½ lemon juice | |
| 2 sticks cinnamon (optional) |
Preparation
1
Heat a cast-iron pan over medium-high heat. Add the halved onion, habanero peppers, and garlic cloves. Char them on all sides until they develop a nice roasted color. The garlic will take about 4 minutes, the onion 10 minutes, and the habanero about 15 minutes. Remove each from the pan when ready and set aside.
2
Heat two tablespoons of grapeseed oil over medium heat in a separate pot. Add the charred habanero peppers, onions, and garlic to the pot. Add the chunks of mango and sauté the mixture for a few minutes.
3
Add the cinnamon sticks, honey, and kosher salt to the pot. Stir the mixture continuously for about 3 minutes to combine all the flavors.
Pour in the vinegar, bring the mixture to a boil, then lower the heat and let it simmer for about 25 minutes until everything is soft and the flavors have melded together.
4
Remove the pot from the heat and let the mixture cool to room temperature. Once cooled, discard the cinnamon sticks.
Transfer the cooled mixture to a blender and blend until smooth
5
Strain the mixture to remove any remaining solids.
6
Pour the hot sauce into a cleaned, sanitized bottle for storage. Keep in the refrigerator for up to 3 months.