- Level: Easy
- Total: 1 hr 20 min (includes cooling time)
- Active: 20 min
- Yield: 2/3 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1.3333333333333333 servings
- Calories
- 383
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 8 g
- Sugar
- 52 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 1427 mg
I would start with a HALF of habanero with this recipe. The spice and flavor will amplify as it sits in the fridge, so take this into account. This sauce goes great on pork, chicken or my favorite, blackened fish.
- Level: Easy
- Total: 1 hr 20 min (includes cooling time)
- Active: 20 min
- Yield: 2/3 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1.3333333333333333 servings
- Calories
- 383
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 8 g
- Sugar
- 52 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 1427 mg
Ingredients
Directions
- Heat a small saucepan on medium heat. Add the oil to the pan, then add the onions and mango and cook for a minute or two.
- Add the habanero (I would start with a half), bell pepper, garlic, salt, vinegar, honey and 3/4 cup water. Bring to a simmer, then simmer gently, stirring frequently, for 10 to 15 minutes.
- Let the mixture cool completely. Add to a blender and blend until smooth.
- Strain through a fine mesh strainer into a bowl (you can reserve the pulp; see Cook’s Note). Adjust the seasoning with more honey or salt if necessary.
- Decant the hot sauce into a bottle and store in the fridge for up to 2 weeks.
Cook’s Note
Use the reserved pulp after straining as a marinade for fish, chicken or pork — just mix with a little oil!
