Mango Habanero Hot Sauce
Easy ·30 Minutes
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- 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
Last modified 11mo ago