MANGO-HABANERO HOT SAUCE - RECIPE
A spicy hot sauce recipe made with sweet mangos and fiery habanero peppers and other peppers. It's time to spice things up!
Provided by Mike Hultquist
Categories hot sauce Main Course
Time 35m
Number Of Ingredients 11
Steps:
- Add all of the ingredients to a food processor. Pulse the mixture several times until you achieve your desired consistency.
- Pour the mixture into a pan and bring it to a quick light boil. Reduce the heat and simmer for 20 minutes.
- If you would like a thinner sauce, add in a bit more vinegar, about a 1/4 cup at a time, to achieve your desired consistency.
- Cool, then strain, if desired, or leave it as a thicker hot sauce. Store in the refrigerator in airtight containers. The flavors will develop the longer you let it sit.
Nutrition Facts : Calories 20 kcal, Carbohydrate 4 g, Sodium 2 mg, Sugar 3 g, ServingSize 1 serving
MANGO HABANERO HOT SAUCE
I have had this in my private recipes for a long time now. I don't remember why, so thought I would make it public.
Provided by Karen From Colorado
Categories Sauces
Time 25m
Yield 40 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan, bring vinegar, sherry, and salt to boil.
- Purée remaining ingredients in a blender, then transfer mixture to a bowl.
- Pour vinegar mixture over mango mixture and stir well.
- Allow to cool before bottling.
- Keep refrigerated for 3 weeks or more.
EASY MANGO HABANERO HOT SAUCE RECIPE
Learn how to make the best mango habanero hot sauce with this recipe from VBQ, a new cookbook that's all about vegan grilling recipes and tips.
Provided by Tasting Table Staff
Categories Condiments
Time 30m
Number Of Ingredients 7
Steps:
- Combine the habaneros with the mango, vinegar and garlic in a blender, and process until smooth.
- Boil the sugar with 2 tablespoons water and add the habanero and mango purée.
- Simmer, uncovered, for 20 minutes.
- Season with the maple syrup and salt.
Nutrition Facts : Calories 147 calories, Carbohydrate 36 g carbohydrates, Cholesterol 0 mg cholesterol, Fat 1 g fat, Fiber 4 g fiber, Protein 2 g protein, SaturatedFat 0 g saturated fat, ServingSize 0 g, Sodium 694 mg, Sugar 30 g, TransFat 0 g
WATERMELON-MANGO HABANERO HOT SAUCE
This is a great recipe I came up with that packs a lot of heat and still has a sweet taste. Goes great with any kind of chicken, Mexican food, fish, and pork. It is very tasty. This sauce will keep for 4-6 months when stored in the refrigerator.
Provided by Austin Highley
Categories Side Dish Sauces and Condiments Recipes
Time 55m
Yield 50
Number Of Ingredients 10
Steps:
- Heat coconut oil in a medium glass- or enamel-lined saucepan over high heat. Add jalapenos, habanero peppers, onion, garlic, lime juice, and salt. Saute mixture for 5 minutes; reduce heat to a simmer. Stir in watermelon juice and mango and cook, stirring often, for 20 minutes. Remove from heat and let mixture cool to room temperature, 15 to 30 minutes.
- Transfer mixture to a food processor and puree until smooth. With processor running, slowly add vinegar until combined. Pour sauce into a clean jar with a tight lid.
Nutrition Facts : Calories 6.8 calories, Carbohydrate 1.3 g, Fat 0.2 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 46.9 mg, Sugar 0.9 g
HABANERO-MANGO HOT SAUCE
Try this spicy but slightly sweet sauce over meat, fish, or eggs.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3 2/3 cups
Number Of Ingredients 7
Steps:
- Process carrot in a food processor until very finely chopped; set aside. Process onion in food processor until very finely chopped; set aside. Pulse chiles in food processor. Return carrot and onion to food processor. Add mangoes, salt, and sugar. Pulse to puree, about 2 minutes.
- Transfer to a medium saucepan, and stir in vinegar and 3/4 cup water. Bring to a boil. Reduce to a simmer; cook, stirring occasionally, about 25 minutes. Let cool completely. Divide among small bottles, or pour into an airtight container. Store in the refrigerator up to 6 weeks.
SWEET AND KICKIN' MANGO-HABANERO HOT SAUCE
A complex fruity hot sauce highlighting the superb pairing of the Caribbean habanero alongside the wonderful succulent flavors of the mango. This recipe is not for the faint at heart; it has a very sweet beginning with a kick at the end. This golden sauce is delectable.
Provided by DBWood
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Wing Sauce Recipes
Time 45m
Yield 128
Number Of Ingredients 15
Steps:
- Heat olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
- Combine the onion, mangoes, peach, honey, habanero peppers, and mustard in a food processor. Process until smooth; mix in salt, paprika, white pepper, cumin, and allspice. Add brown sugar; continue to process until well combined.
- Pour mango-habanero mixture into a large saucepan. Bring to a boil. Add white vinegar and apple cider vinegar, stirring frequently until thoroughly combined. Boil until thickened, 10 to 12 minutes. Pour sauce into jars or containers.
Nutrition Facts : Calories 13.3 calories, Carbohydrate 2.8 g, Fat 0.3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 142.4 mg, Sugar 2.4 g
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- Give the habaneros a good rinse and de-stem them. Be sure to use caution (or gloves) when handling habanero peppers.
- Chop up the mango. I usually start by cutting off the side cheeks, leaving a middle sliver that holds the pit. Score each cheek with a knife, similar to scoring an avocado half. Press the cheek down on the cutting board and slice off the squared bits of mango. For the middle sliver you can run a paring knife along the inside edge of the skin to quickly remove it. Then start on the outside and slice off any juicy chunks of mango until you reach the hardened pit.
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