Mango Habanero Hot Sauce

๐ŸŽฏEasy ยท๐Ÿ•“30 Minutes


  • 6-8 Habanero or Scotch Bonnet chilis, halved

  • 1-2 medium onions, quartered

  • 4 garlic cloves

  • 1-2 medium tomatoes, halved

  • 1 ripe mango, roughly chopped

  • 2 limes (juiced)

  • 2 parts apple cider vinegar

  • 1 part water

  • 1 part spiced rum

  • 2 Tbsp honey

  • 1 Tbsp brown sugar

  • 1 tsp cumin

  • 1 tsp allspice

  • 1 tsp ground ginger

  • Salt to taste


Place the chopped chilis, onions, garlic and tomatoes on a lightly greased baking sheet and broil on high until browned (just before charred).

Place in a blender along with the rest of the ingredients. Blend until desired consistency is reached, adding liquid in the above proportions as needed.

Pour the sauce into a pan and simmer/reduce for 10-15 minutes and adjust seasoning to taste.


  • Use peaches instead of mango

  • Use less potent chilis for a more mild sauce

  • Grill the vegetables for a smokier flavor

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