Forktionary

Habanero Mango Hot Sauce Recipe

Ignite your taste buds with this Habanero Mango Hot Sauce! We blend fresh organic carrots, sweet mango, and aromatic onions and garlic, all balanced with a zesty lime kick and fiery habaneros. This isn't your grandma's vinegar-based hot sauce; it's a harmonious blend of heat and flavor, perfect for adding a spicy zest to your favorite dishes without overpowering their unique tastes. Learn how to make this delicious hot sauce and safely handle habaneros, from protecting your eyes and skin to properly canning your homemade creation for long-lasting enjoyment. Discover the secrets to achieving a perfectly smooth, flavorful hot sauce, and explore tips and tricks for canning or refrigerating your batch.

Prep Time 20 mins
Cook Time 50 mins
Calories 6.2 kcal
Protein 0g
Rating 3.6 (14 Reviews)
Habanero Mango Hot Sauce 44

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Habanero Mango Hot Sauce

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How to Make Habanero Mango Hot Sauce

  1. Combine 1 cup chopped organic carrots, 1 cup chopped mango, ½ cup chopped onion, 4 cloves minced garlic, 2-3 habanero peppers (seeded and minced - wear gloves!), and 2 tablespoons lime juice in a food processor. Pulse until finely chopped but not pureed.
  2. Transfer the mixture to a medium saucepan. Add 1 cup water and ½ cup apple cider vinegar. Bring to a simmer over medium heat.
  3. Reduce heat to low and cook for 10-15 minutes, or until the vegetables are very soft.
  4. Carefully transfer the mixture to a blender (or use an immersion blender). Secure the lid with a towel to prevent splattering. Start on low speed and gradually increase to high, blending until completely smooth.
  5. Alternatively, pass the mixture through a food mill or fine-mesh sieve to remove any solids. If using a sieve, press firmly to extract all the liquid.
  6. Return the pureed sauce to the saucepan. Bring to a gentle boil.
  7. (Optional) If canning, proceed to hot-packing instructions (steps 12-24). If refrigerating, skip to step 8.
  8. For refrigeration: Bring the sauce to a boil for 5 minutes to pasteurize. Remove from heat and let cool slightly.
  9. Fill sterilized bottles (see step 12 for sterilization instructions) leaving ½ inch headspace.
  10. Seal tightly and refrigerate. The sauce will keep for up to 1 week uncanned.
  11. **Hot Pack Canning Instructions:**
  12. Sterilize jars and lids: Place empty jars in a large pot, cover with water, and bring to a boil for 5 minutes. Remove with tongs and invert to drain. Do NOT boil lids and rings.
  13. Fill hot, sterilized jars with hot sauce, leaving ½ inch headspace.
  14. Wipe jar rims clean. Place lids and rings on jars, tightening fingertip tight.
  15. Place jars in a boiling water bath canner, ensuring water covers jars by 1-2 inches.
  16. Process jars for 15 minutes (adjust based on your altitude – consult a canning guide for details).
  17. Remove jars carefully and let cool completely. Check seals by pressing center of lid; it should not flex.
  18. Store canned sauce in a cool, dark, dry place. Properly canned sauce will last for 6-9 months.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

4g

Fat

0g

Carbs

0g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Low Protein Healthy Sauces Canning Condiments Etc Fruit Vegetables American Holiday Event Low Fat Vegan Vegetarian Food Processor Blender Dietary Gifts Spicy Gluten Free Low Cholesterol Low Saturated Fat Low Calorie Oamc Freezer Make Ahead Savory Sauces Egg Free Healthy 2 Free Of Something Low In Something Tropical Fruit Mango Carrots Peppers Taste Mood Equipment Small Appliance Number Of Servings Technique Water Bath