Habanero Mango Hot Sauce
Do you haba case of the Mondays? Then this is a recipe for you! The holiday is over and it’s back to work! It’s time to spice up your week with a hot sauce that goes with everything. Move over sriracha, there’s a new hubba haba sauce in town.
Hot and sweet, this habanero mango sauce is a versatile condiment to spice up any dish. Double or triple your batch for hostess gifts. I think four habaneros is the perfect amount of heat but add one, two or three more to turn up the volume!
Preheat the over to 275˚
Sterilize the jars – Wash five half-pint jars in hot soapy water. Rinse well. Place on a rimmed sheet pan. Put in the oven for 45 minutes. Heat the lids in boiling water. Set the rings aside.
Make the Habanero Mango hot sauce – Prepare the ingredients. Put all the ingredients in a medium saucepan and bring to a boil. Reduce the heat to a rolling simmer and cook for 15 minutes until the carrot is tender. Cool slightly. Pour into a high-speed blender and purée until smooth. If necessary, add water to make 5 cups of sauce.
Fill the jars, top with the flat lid and seal tightly with the rings Turn upside down for 10 minutes. Turn upright and let cool to room temperature. Label and store in a cool dark place.
makes 5 half pint jars
HABANERO MANGO HOT SAUCE
- 4 large habanero peppers, stemmed and seeded
- 1 medium carrot, peeled and chopped
- 1 yellow pepper, seeded and chopped
- ⅓ cup diced shallot
- 1 cup mango chunks
- 1 ½ cups of rice wine vinegar
- 1 ½ cups water
- 2 tsp pink Himalayan sea salt
- 1 tbsp agave nectar