Mango Habanero Hot Sauce

Mango Habanero Hot Sauce

About This Recipe

Yield:approximately 1 cup
Active time:25 minutes
Special equipment:Food processor
This recipe appears in: Homemade Hot Sauce: Pairing Habanero with Fruits


  • 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


  1. 1

    In a medium saucepot, add habaneros, garlic cloves and carrot. Cover with water, and bring to a boil over high heat.

  2. 2

    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!)

  3. 3

    Using a slotted spoon, transfer the chiles, garlic and carrots to a food processor (but do not discard cooking liquid).

  4. 4

    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.

  5. 5

    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.


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