I’m generally leery of hot sauces that are also sweet, as I think they are generally overly sweet, and not spicy enough. I decided to make a mango-habanero sauce, something pretty outside of my box. I figured the habanero peppers were quite spicy, and of course the mango would cool it down a bit.
This hot sauce is not for the anyone remotely sensitive to heat. Habanero peppers are 50x+ more hot than jalapeno peppers. I opted to buy fresh peppers this time (opposed to dried as I used for my garlic hot sauce and red-hot chipotle sauce). I used 8 habanero peppers, one mango, and one yellow onion. My mango was a little under-ripe, so I was wishing I had one more, but it turned out just fine in the end.
The hot sauce turned out great! It was a little thicker than my two previous hot sauces, but the flavor was fantastic. Probably a little to spicy for most people, I think it was just on the brink for Nate, but I thought it was perfect. Of course, you can always tone down the heat by using less habaneros and/or another mango. I made mango-habanero chicken sandwiches, which were awesome, and also used it in Hawaiian chicken sandwiches. I absolutely love this hot sauce!
Mango-Habanero Hot Sauce
Source: Pigzilla Original
Servings: Makes 3 cups
1 tbsp olive oil
1 tsp sesame oil
1 mango, peeled and roughly chopped
1 large yellow onion, roughly chopped
6-8 habanero peppers, stems removed, seeded, and chopped
1 cup distilled vinegar
1/2 tsp salt
1. In a large sauce pan, heat olive and sesame oil over medium heat. Add mango, onion and peppers. Cook for 10 minutes, stirring occasionally. Transfer to food processor and puree. Add vinegar and salt and pulse to combine.
2. Return puree to sauce pan, cover and simmer for 15 minutes. **Meanwhile, sanitize everything that will come in contact with the hot sauce after boiling (funnel, jar/bottle, tops, spatula, etc.)** Allow sauce to cool slightly.
3. Transfer sauce to jar or bottle. Refrigerate and let sauce age for at least one week before using.