Mango Habanero Hot Sauce Recipe

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Updated August 09, 2018

Recipe Details

Cook 20 mins

Total 20 mins

Serves 16 servings

Makes 1 cup

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Ingredients

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

Food processor

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Nutrition Facts
Servings: 16
Amount per serving
Calories	26
% Daily Value*
Total Fat 0g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 45mg	2%
Total Carbohydrate 6g	2%
Dietary Fiber 1g	4%
Total Sugars 4g
Protein 0g
Vitamin C 17mg	85%
Calcium 11mg	1%
Iron 0mg	1%
Potassium 99mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.