Mango Habanero Hot Sauce Recipe

Mango Habanero Hot Sauce Recipe
  • Yield:approximately 1 cup
  • Active time: 25 minutes


  • 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.