DOMINOS MANGO HABANERO SAUCE (COPYCAT)
Dominos Mango Habanero Sauce (Copycat) has all the spicy, sweet flavor you love made anytime you crave it! Great for wings, tenders, or as a dipping sauce!
Provided by Sabrina Snyder
Categories Sauce
Time 20m
Number Of Ingredients 7
Steps:
- In a food processor add together all the ingredients and process until completely smooth, about 1 minute.
- In a saucepan, add the mixture over medium heat. Stir occasionally to prevent sticking and simmer for 10-12 minutes or until the sauce is thickened.
- Let cool before using as dipping sauce.
- For additional heat, use 1/4 fresh, deseeded habanero pepper.
Nutrition Facts : Calories 86 kcal, Carbohydrate 22 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
MANGO HABANERO SAUCE (DOMINO'S COPYCAT) RECIPE
Made with fruit concentrate, cider vinegar, and jalapeno, this Domino's mango habanero sauce has the perfect amount of sweet and spice.
Provided by Beth Watkins
Categories Dip, Sauce & Condiment
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In a food processor, add together all the ingredients and process for about 1 minute until completely smooth.
- In a saucepan, add the mixture over medium heat. Stir occasionally to prevent sticking and simmer for 10 to 12 minutes or until the sauce is thickened.
- Let cool before using it as a dipping sauce.
- For additional heat, use ¼ fresh, deseeded habanero pepper.
Nutrition Facts : Carbohydrate 14.28g, Fat 0.37g, Fiber 1.62g, Protein 0.88g, SaturatedFat 0.09g, ServingSize 4.00, Sodium 2.03mg, Sugar 0.00, UnsaturatedFat 0.12g
BUFFALO WILD WINGS MANGO HABANERO SAUCE
After going to Buffalo Wild Wings, we wanted to try and find some of their wing sauce recipes. This is what I have found on other websites.
Provided by AbramsAM
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put the mango nectar in a large pan and add the amount of habanero sauce you want. mix it up. should be a nice bright orange. put it on medium heat and let it simmer, stir intermittently and reduce to about 1/4 cup volume. Add corn syrup, cayenne sauce and melted butter. Mix.
- Cook the chicken however you want.
- Toss the wings/chicken in your sauce.
Nutrition Facts : Calories 150.4, Fat 15.4, SaturatedFat 9.7, Cholesterol 40.6, Sodium 507.7, Carbohydrate 3.9, Sugar 1.4, Protein 0.2
HABANERO MANGO HOT SAUCE
I blend fresh organic carrots, mango, onions, garlic, and a hint of lime juice with the Habanero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Creating a spicy but not overpowering sauce that allows you to spice your food without drowning out the original flavor. The capsaicin is not only hot on the tongue, it is brutal on the eyes or in cuts on your fingers. When preparing peppers you can wear rubber gloves to protect your hands and keep your hands clean. capsaicin has a way of staying on your hands even after washing. Safety glasses will help you avoid splashes or touching your eyes while cutting and cleaning peppers. The steam from boiling vinegar is very strong. Avoid breathing it. Cooking your hot sauce will help blend the flavors together, break down pieces of solid ingredients and pasteurize the sauce. It is an important step which should only be skipped if the sauce will be used up completely within 1 week. These Bottles can be processed and be bought at http://www.leeners.com/index.html for directions on canning http://www.leeners.com/hotsauce-about-bottling.html
Provided by Rita1652
Categories Sauces
Time 50m
Yield 4 cups, 192 serving(s)
Number Of Ingredients 10
Steps:
- In the food processors add the first 7 ingredients and pulse till small pieces. Add to pot with remaining ingredients.
- Then when soft about 10 minutes of cooking add to a blender to puree. Carefully place in blender, place a towel over the top, and start blender at the slowest setting and increase slowly so you`ll have no splatter. You can also run your sauce through a hand crank food mill. If one is not available, a kitchen sieve will also work. The objective is to remove or crush any solid matter left in the sauce and squeeze out every drop. Run the pulp through the blender adding 1 tablespoon vinegar and then press again. I ended up with 1 tablespoon pulp. Which you can refrigerate the pulp and use to add to whatever you want to kick up. Bring sauce back to a boil.
- Hot Pack Instructions:.
- To sanitize and prepare your bottles for filling, place the empty bottles in a pot, and cover and fill the bottles with water. Bring the pot of water to a boil and boil the bottles for 5 minutes. Turn off heat; remove the bottles using tongs and hold upside down to remove the water. Do not boil the dropper fitments or caps.
- Hold the hot bottle with a dry towel and fill it with the hot cooked sauce using the funnel. It may help to first pour the cooked sauce into a clean measuring cup with a spout and then pour into the funnel from the measuring cup. Place the dropper cap on the bottle and screw the cap on tight. Turn the bottle upside down and let set for 5 minutes; this will sanitize the lid. If you choose to use the tamper proof seals, you can use a hairdryer to shrink them in place over the cap. At this point your bottled sauces should be stored refrigerated.
- If canning, pour hot liquid in hot bottles place in a water bath cover the plastic tops. The plastic restrictors and the liners in the caps cannot be boiled separately.
- Aging:.
- The longer the sauce ages, the more complex the flavor will become. Properly packed hot sauce will last six to nine months unopened.
- Take note on Water Bath Canning:.
- Thoroughly wash lids and smaller sized jars (Quart size not recommended) in hot sudsy water, then rinse. Heat jars and lids in hot water, approximately 180 degrees, prior to filling. Fill canner with water as indicated below, position rack and begin to heat.
- Fill hot jars with prepared recipe. Leave recommended headspace according to recipe.
- Wipe jar rims with a clean damp cloth. Position heated lid on jar and screw it on.
- Place each jar into canner rack, prior to water reaching a boil and lower rack. Water should be 1 to 2 inches over jar tops. Add additional hot water if needed. Cover canner. Process jars according to your recipe. Start timing when water begins to boil.
- After processing, lift rack and hook over rim. Remove jars from canner with your jar lifter. Do not carry jars in canner rack. Set jars on a towel to cool for 12 to 24 hours.
- When jars are cool, test for a seal by pressing down on center of lid. If lid center is flexible, either reprocess immediately or store refrigerated. Label and store in a cool, dry, dark place.
Nutrition Facts : Calories 6.2, Sodium 13, Carbohydrate 1.5, Fiber 0.1, Sugar 1.2, Protein 0.1
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