Watermelon Mango Habanero Hot Sauce Recipes
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
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
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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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