Mango Habanero Hot Sauce

This recipes makes a delicious, addictive hot sauce. You can vary the level of hotness based on how many peppers you use. Due to the cooking method, you may want to cook this in a well-ventilated area or on a day when you can open a window as the natural odors of cooking habaneros can be a bit strong for some people and bystanders.

Homemade Ingredients

Prep: 30 min
Cook: 15 min
Total: 45 min
Yields 40 ounces

48 ounces mango, frozen and thawed or about 12 fresh mangos
Unless you have access to very fresh mangoes, you'll have the best luck if you use frozen mangos. Let mangos thaw and then place in the bowl of a food processor. Process until pureed and very smooth, about 3 minutes. Transfer mango puree to a bowl and set aside.
8 to 12 habaneros
While wearing gloves, wash habanero peppers. Remove stems and cut open. Wash out seeds and coarsely dice habaneros. Place in the bowl of a food processor fitted with a blade.
¾ cup coarse diced onion (about ½ onion)
½ cup grated carrot (about 1 carrot)
3 garlic cloves
1 tablespoon lime juice
1 teaspoon lime zest
Add to food processor. Pulse several times in short bursts until broken up into small pieces, but not pureed.
Transfer habanero-onion mixture to a large saucepan and heat over medium heat.
1 cup vodka
Once mixture begins to cook, add vodka. Stir to combine and cook unitl reduced by half, about 5 minutes.
Transfer mixture back to food processor and process until finely pureed and smooth.
Transfer pureed mixture back to saucepan.
reserved mango puree
144g / ¾ cup pure cane sugar
¼ cup distilled vinegar
1 teaspoon salt
Add mangos, suggar, apple cider vinegar, and salt to sauce pan. Stir to combine and cook over medium heat until bubbling, about 5 to 10 minutes.
For a smoother sauce, strain sauce into a large bowl using a fine-mesh food strainer or put in a hand-cranked food mill to remove any chunks.
0 tablespoons to 6 tablespoons water (if/as needed)
If the sauce is too think, add water in tablespoon-increments to hot sauce and stir to combine to desired consistency for easy pouring.
Transfer to airtight jar using funnel. Sauce can be kept in an airtight jar in the fridge for several months.