Ingredients for Mango Habanero Hot Sauce
- Mango
- 1/2 cup chopped red onion
- Garlic Cloves
- 2-3 habanero peppers (seeded and minced - adjust to your spice preference!)
- Fresh Ginger
- Turmeric
- Cumin
- Coriander
- Honey
- Cider Vinegar
- Sherry Wine
- 1 teaspoon salt
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How to Make Mango Habanero Hot Sauce
- In a medium saucepan, combine 1 cup white vinegar, 1/2 cup dry sherry, and 1 teaspoon salt. Bring to a gentle boil.
- While the vinegar mixture simmers, prepare the mango mixture. Combine 2 cups chopped ripe mangoes, 2-3 habanero peppers (seeded and minced - adjust to your spice preference!), 1/2 cup chopped red onion, 1/4 cup chopped cilantro, and 1 clove minced garlic in a blender. Blend until completely smooth.
- Once the vinegar mixture has boiled, remove from heat and let cool slightly.
- Pour the cooled vinegar mixture over the blended mango mixture in a large bowl. Stir gently to combine.
- Allow the hot sauce to cool completely before bottling. For best results, let it sit at room temperature for at least 4 hours, or preferably overnight in the refrigerator to allow the flavors to meld.
- Transfer the hot sauce to sterilized bottles or jars. Store in the refrigerator for up to 3 weeks (though the flavor often improves with age!).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
10g
Fat
0g
Carbs
1g