You probably already know how to make mango habanero hot sauce; it´s just a simple matter of cutting up some mangos and peppers, throwing them in a pot, and waiting for everything to boil down into a nice rojo. But for those of you who don’t know how to make it, or would simply like the chance to learn about other ways to make hot sauce that aren’t as straightforward or conventional, then please, read on.. Maybe you’ll find your new favorite method!.
MANGO HABANERO HOT SAUCE
This easy recipe for Mango Habanero Hot Sauce is a fiery, fruity chili sauce that will be sure to add a kick to your food. It’s made in a blender, so no need to chop and worry about spicy fumes!
There’s one chili sauce that I always reach for whenever I have hashbrowns or tater tots.
It’s Trader Joe’s Habanero Hot Sauce.
Unfortunately, since I haven’t been able to cross the border — I’m running low and I needed to make my own version.
WHAT ARE HABANERO CHILIES?
Habanero chilies are a very hot, spicy chili that are typically red/orange in colour.
They are small in size, ranging from about 2-6cm.
WHAT DO THEY TASTE LIKE?
They have a floral, fruity aroma.
Habaneros are considered very hot on the Scoville scale, with a measurement of 100,000–350,000 scovilles (a measurement of a chili’s pungency/spiciness or heat).
ARE THEY THE SAME AS SCOTCH BONNETS?
Although habaneros look very similar to scotch bonnet peppers, they have different pods.
However, they have a similar flavour profile, which is fruity and fiery.
WHY YOU’LL LOVE THIS RECIPE
This recipe is really easy to make.
Using a blender takes care of all the chopping for us.
It only requires a few ingredients, with no thickeners or stabilizers.
Adding mango and lime juice to the habanero chili not only helps with cutting the heat, but also adding more fruity flavour to the chili sauce.
TIPS & WARNINGS
Handle the habanero chilies with care and do not touch your face/eyes.
You can use food-grade gloves to handle the chilies, goggles to protect your eyes, and a respirator mask for the fumes.
Turn on the stove vent while cooking the chili hot sauce.
Or open the windows.
INGREDIENTS YOU’LL NEED
- habanero chilis: washed, and de-stemmed — no need to de-seed, unless you want a slightly milder sauce
- mango: diced, you can use fresh or frozen ripe mangoes; adds a sweet, fruity flavour
- shallot: coarsely chopped
- garlic: peeled
- white vinegar: use white distilled vinegar, or apple cider vinegar
- lime juice: freshly squeezed
- granulated cane sugar: or white sugar, to taste; helps bring out the fruity taste, as well a dampen the spiciness of the chilies
- sea salt: or kosher salt, balances out the flavour
HOW TO MAKE IT
In a blender, add the habanero chili, mango, shallot, garlic, vinegar, lime juice, sugar and sea salt and blend until smooth.
Pour the puree into a small saucepan and cook over medium-low heat, until slightly thickened (not runny, but pourable consistency).
Give the sauce a taste (careful, it’s hot!), and adjust the seasoning.
Transfer to a clean, sterile jar and place into the fridge for up to 3 months.
HOW TO STORE
The Mango Habanero Hot Sauce can be stored in the fridge for up to 3 months, as long as it’s in a clean, sterile jar.
As the hot sauce does not contain any preservatives, it should not be stored at room temperature.
HOW TO USE
Use this Mango Habanero Hot Sauce like you would any chili sauce condiment.
Serve it on potatoes, tater tots (my personal favourite!), scrambled eggs, or any protein.
Mango Habanero Hot Sauce Recipe
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- 4 habanero chiles, stemmed, halved and de-seeded
- 3 cloves garlic
- 2 medium carrots, peeled and chopped
- 1 tablespoon cider vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 mango, diced
- Kosher salt
- Water, as needed
- In a medium saucepot, add habaneros, garlic cloves and carrot. Cover with water, and bring to a boil over high heat.
- Lower the heat to medium, and simmer 8 to 10 minutes until carrots are tender. (It is very important to make sure the kitchen is well-ventilated during this step!)
- Transfer the chiles and garlic to a food processor (but do not discard cooking liquid). Add 1/4 cup reserved chile water, cider vinegar, lemon juice, diced mango and salt.
- Purée the mixture about 30 seconds to 1 minute until completely blended. If too thick, thin out with water. Taste, and adjust vinegar or salt amount, if necessary. Keep in refrigerator for up to two weeks.
Mango-Habanero Hot Sauce
A spicy hot sauce recipe made with sweet mangos and fiery habanero peppers and other peppers. It’s time to spice things up!
This is the third recipe in a series demonstrating how you can make three different recipes from the exact same ingredients. Recently I made a Fresh Mango Salsa Recipe and, using the same ingredients made a cooked version of the salsa that was then processed into a smooth salsa – Fiery Mango Salsa.
Did you know that you can go a step further and add a bit more vinegar to the recipe, and/or strain the resulting hot sauce to achieve a hot sauce consistency that you prefer.
So yeah! Let’s get to making some hot sauce!
Making Mango-Habanero Hot Sauce – The Method
First, gather up your ingredients: mango, chili peppers, onion, tomatoes, garlic, cilantro, lime juice, red wine vinegar, and a bit of salt and pepper.
Just like making the Fiery Mango Salsa recipe, peel and chop the mango, then chop the peppers, onion, garlic and cilantro. All you need is a rough chop.
Pop everything into a blender or food processor and process them until the mixture is nice and smooth.
Since we’re making a HOT SAUCE and not a salsa, you should process the mixture for longer to get it as thin and combined as possible. NOTE: If you feel the hot sauce is too thick, add in a bit more vinegar or water to help thin it out.
Next, add the ingredients to a pan and bring it to a quick boil. Reduce the heat and let the whole thing simmer for 20 minutes or so. Remove it from the heat and let it cool.
Adjust it to your personal taste with a bit of salt and pepper then let it cool completely.
Finally, you can strain the finished hot sauce through a sieve or a food mill to remove some of the pulp for a thinner version of the hot sauce. The choice is yours. You can discard that pulp or dehydrate it then grind it up to use as a homemade spice blend.
Bottle it up and use as desired.
A few notes on making hot sauce.
Adjusting The Hot Sauce Heat Factor
If you’d like to dial back the heat level, skip the habanero pepper. You can also reduce or skip the serranos, and go with jalapeno peppers only. You’ll still get a nice kick from them.
Frequently Asked Hot Sauce Questions
Here are answers to some of the most common questions I get on other sauces:
How Long Will This Sauce Keep?
It should keep a few months easily in the fridge, or even longer. It’s all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. If you’re concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer.
Where’d You Get That Sauce Bottle?
I find them locally sometimes, but I also order through Amazon. Here is a link to some bottles I like (affiliate link, my friends!): Swing Top Glass Bottles, 8.5 Ounce – Set of 4. If you like the smaller bottles that most hot sauce makers use, here’s another link: Hot Sauce Bottles, 5 Oz – 24 Pack.
Can I Process This Hot Sauce For Longer Storage?
Absolutely. Just be sure to use proper canning/jarring safety procedures.
MANGO HABANERO HOT SAUCE RECIPE
This is going to be the best mango habanero hot sauce recipe you’ll ever make!!
Spoiler alert –It’s deliciously addictive sauce! Spicy, not too sweet and great flavors. Kick up anything you want by drizzling this sauce over! It’s fantastic on tacos, nachos, for shrimp, ribs, chicken – everything!
WHY YOU NEED THIS HOT SAUCE RECIPE IN YOUR LIFE?
Get those gloves on, habanero chilies are not the thing you can mess around with! Touching with bare hands means have burning nose/eyes/face later! Don’t do that mistake!
INGREDIENTS YOU’LL NEED
Habanero chilies (sliced into half and seed removed if needed)
Mango – Sweet ripe mango with creamy flesh and little or no fiber works best. I used Indian Alphonso mango, for friends from west please use Ataulfo mango
Carrots – adds body to the sauce
Onions – enhances flavors
Garlic – to add flavor
Rice wine vinegar (or plain white vinegar)
Lime juice – to balance out a little bit of heat
CAUTION – DO NOT dice habaneros bare-handed. And then absentmindedly touch your eyes, face, nose. You don’t want to make that mistake.
The oil residues stay in your hands even after washing, and definitely do not wash your hands and splash water on your face to clean them up. You’ll end up crying, sniffing and drooling the whole time. Because the stinging and burning pain that you get in your eyes (or any part of the face that gets a chili touch) can last beyond several flushes with water. You definitely don’t want that!
ALWAYS WARE RUBBER OR LATEX GLOVES WHILE HANDLING HABANERO CHILIES OR ANY CHILIES! Habanero peppers are related to one of the hottest peppers in the world – scotch bonnet! So be careful!
HOW TO MAKE HABANERO HOT SAUCE?
This homemade hot sauce recipe is real simple to make. When we say simple, we really mean it. All you do is blend roughly chopped ingredients in food processor. And simmer it for 15 minutes.
Preparing The Habanero Peppers-
Wear your latex gloves before you start. Wash habanero peppers and pat dry them in paper towel Remove the green stem on the chilies and roughly chop them. Chop roughly.
I left the seeds on for half of the chilies and removed for other half as I was aiming for spicy sauce that was bearable for my palate. For milder spice please remove all the seeds from all the habanero chilies. You want the flavor profile of the sauce to be centered on the heat.
Blend it all-
Throw in all the ingredients into a blender, blend until smooth. You want a nice liquid-y sauce. Noticed few seeds of habaneros in my sauce! That was the best part for me. The heat from the seeds!
Cooking the sauce-
Tip the sauce into a sauce pan and simmer on medium heat for 10-15 minutes with constant stirring.
Word of caution – keep your face far away from the pot in which the sauce is simmering. The hot steam of the sauce is quite intense with the heat and if you sniff it in, it hurts the nose! As it’s quite spicy!
How Spicy Is This Hot Sauce?
You can pretty much tame the spiciness in this hot sauce just to the amount right for you! it’s totally customizable!
Ways to tame the heat of the hot sauce recipe:-
1. Remove and discard ALL seeds from habanero peppers to make it less spicy
2. You can replace habanero peppers with other less hot peppers to make the hot sauce
3. Use sweeter mango to tame down the heat
4. Use more sugar than mentioned in the recipe
How To Properly Store Hot Sauce?
Allow the sauce to cool completely. You can press the sauce through a sieve to remove seeds and residues, but I decided not to sieve it.
Transfer the sauce into sterile jars filling it up ¾ leaving space on top for expansion while you store. Place sauce in air tight bottles and store in refrigerator until use.
How Long Will Habanero Hot Sauce Recipe Keep?
In the fridge it can last for several weeks.
Follow correct canning/jarring procedures for longer storage! I’d say several months if canned properly!
How To Use Homemade Mango Habanero Hot Sauce?
Drizzle this fiery hot habanero sauce on – tacos, grilled shrimp, pork ribs, chicken, everything! Add it to anything you want to kick up.
Bottle these in cute little bottles for a great holiday gift! This is definitely one of the “hot” holiday food gifts that your family and friends will love!