Mango Habanero Hot Sauce
- Level: Easy
- Yield: 2/3 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1.3333333333333333 servings
- Calories
- 383
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 71
- Dietary Fiber
- 8
- Sugar
- 52
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 1427
- Total: 1 hr 20 min (includes cooling time)
- Active: 20 min
Ingredients
1 tablespoon olive oil
1/2 yellow onion, diced
1 very ripe mango, peeled, pit removed and diced
1/2 to 2 habanero peppers, seeds and ribs removed
1 yellow bell pepper, seeded and diced
2 cloves garlic, smashed
1 teaspoon kosher salt, or more as needed
1/4 cup apple cider vinegar
1 tablespoon honey, or more as needed
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!