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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.
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
Char the Veggies
Heat a cast-iron pan over medium-high heat. Add the halved onion, habanero peppers, and garlic cloves. Char them on all sides until nicely blistered and golden: Garlic: About 4 minutes Onion: About 10 minutes Habaneros: About 15 minutes Remove each ingredient as it’s ready and set aside to cool slightly.
Heat a cast-iron pan over medium-high heat. Add the halved onion, habanero peppers, and garlic cloves. Char them on all sides until nicely blistered and golden: Garlic: About 4 minutes Onion: About 10 minutes Habaneros: About 15 minutes Remove each ingredient as it’s ready and set aside to cool slightly.
2
Sauté the Flavor Base
In a separate pot, heat 2 tablespoons of grapeseed oil over medium heat. Add the charred habanero peppers, onions, and garlic, followed by the chunks of fresh mango. Sauté for 3–4 minutes to bring out the sweetness and deepen the flavors.
In a separate pot, heat 2 tablespoons of grapeseed oil over medium heat. Add the charred habanero peppers, onions, and garlic, followed by the chunks of fresh mango. Sauté for 3–4 minutes to bring out the sweetness and deepen the flavors.
3
Simmer & Build Flavor
Add the cinnamon sticks, honey, and kosher salt to the pot. Stir continuously for about 3 minutes to combine and coat everything well. Next, pour in the vinegar and bring the mixture to a gentle boil. Reduce the heat and simmer for 25 minutes, or until everything is soft and the flavors are deeply blended.
Add the cinnamon sticks, honey, and kosher salt to the pot. Stir continuously for about 3 minutes to combine and coat everything well. Next, pour in the vinegar and bring the mixture to a gentle boil. Reduce the heat and simmer for 25 minutes, or until everything is soft and the flavors are deeply blended.
4
Blend & Strain
Remove the pot from the heat and let the mixture cool to room temperature. Once cooled, discard the cinnamon sticks and transfer the mixture to a blender. Blend until completely smooth and creamy. Taste and adjust sweetness or acidity if needed. Strain the hot sauce through a fine mesh sieve to remove any remaining solids for a silky-smooth finish.
Remove the pot from the heat and let the mixture cool to room temperature. Once cooled, discard the cinnamon sticks and transfer the mixture to a blender. Blend until completely smooth and creamy. Taste and adjust sweetness or acidity if needed. Strain the hot sauce through a fine mesh sieve to remove any remaining solids for a silky-smooth finish.
5
Bottle & Store
Pour the finished hot sauce into a clean, sanitized glass bottle or jar. Seal tightly and store it in the refrigerator for up to 3 months. The flavor gets even better after a few days, so let it sit if you can resist digging in right away!
Pour the finished hot sauce into a clean, sanitized glass bottle or jar. Seal tightly and store it in the refrigerator for up to 3 months. The flavor gets even better after a few days, so let it sit if you can resist digging in right away!
Rana’s Notes!
Heat Level: Habaneros are very spicy! Remove some or all seeds to dial it down.
Frozen Mango Works: No fresh mango? Thawed frozen mango blends beautifully.
Oil Swaps: Grapeseed oil gives a neutral flavor, but avocado or sunflower oil are great alternatives.
Bottle Prep: For longer shelf life, sanitize your glass bottle—just rinse with boiling water and let it air dry.
Storage: Your sauce keeps well in the fridge for up to 3 months. The flavor gets even better after a few days!