Last updated . Originally posted By Jyothi Rajesh 112 Comments
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!
Jump to:
- Why you need this hot sauce recipe in your life?
- Ingredients You’ll Need
- How To Make Habanero Hot Sauce?
- FAQS
- 📋 RECIPE: Mango Habanero Hot Sauce Recipe
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
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
Salt
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!
FAQS
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!
More homemade sauces you must try –
Chimichurri Sauce
Boom Boom Sauce
Thai Mango Dipping Sauce
Epic Peanut Sauce
Creamy Cilantro Sauce
Cauliflower Cheese Sauce
Roasted Garlic Parmesan Sauce
1-Minute Bang Bang Sauce
Spicy Sweet Chili Sauce
Don’t forget to Subscribe toCurryTrailRecipes below to get our newest recipes delivered straight to your inbox.
LOVE THIS RECIPE? KEEP IN TOUCH AND DON’T MISS OUT ON ANY OF CURRYTRAIL RECIPES! FOLLOW ME ONINSTAGRAM,PINTEREST,FACEBOOK,TWITTER.
HAVE YOU TRIED ONE OF MY RECIPES? I’D LOVE TO SEE WHAT YOU’VE MADE! TAKE A PICTURE AND USE THE HASHTAG#CURRYTRAILON INSTAGRAM SO I CAN SEE! I’LL DO A HAPPY DANCE IF YOU TRY MY RECIPE AND SHARE IT WITH US!
5 from 59 votes
📋 RECIPE: Mango Habanero Hot Sauce Recipe
Jyothi Rajesh
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!
Print Recipe Pin RecipeRate this Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Course condiments, sauce
Cuisine American
Servings 2 cups
Calories 301
Ingredients
- 5 habanero chilies with seeds if you like it fiery hot, seeds removed if you want to mellow down the heat
- 10 ounce mango pulp chopped or pureed
- 1 carrot diced
- 1 white onion diced
- 5 cloves garlic
- 1 teaspoon salt
- ½ cup rice vinegar or white vinegar or apple cider vinegar
- Juice of 1 lime
- ¼ cup sugar If you want to cut down the heat, I skipped sugar
Instructions
Wear your latex gloves first before you do anything. Wash habanero peppers and pat dry them in paper towel which you can toss in trash after use along with gloves. Remove the green stem on the chilies and roughly chop them. You can cut them into halves, as you need to blend everything later. So don’t bother dicing the habanero chilies very fine. 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.
Throw in all the ingredients into a blender, blend until smooth.
Tip the sauce into a sauce pan and simmer on medium heat for 10-15 minutes with constant stirring.
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.
Drizzle sauce over tacos, grilled shrimp, ribs, chicken – everything that you want to kick up the heat and flavors! You can gift bottles of these to friends and family too.
Video
Notes
Recipe makes about 2 cups sauce, that is approximately 16 ounce!
Nutritional Info– Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.
Nutrition
Serving: 0gCalories: 301kcalCarbohydrates: 70gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 1224mgPotassium: 288mgFiber: 3gSugar: 60gVitamin A: 8735IUVitamin C: 64mgCalcium: 50mgIron: 18mg
Did you make this recipe?Follow @CurryTrail and tag #CurryTrail to share your creation!
