Mango Habanero Hot Sauce

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.
  • Prep: 30 min
  • Cook: 15 min
  • Total: 45 min
  • Yields 40 ounces
Mango Habanero Hot Sauce
  • 32 ounces mango, frozen and thawed or about 8 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.
  • ⅔ 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.
  • ¼ cup water
  • Add water to hot sauce and stir to combine. Vary amount of water to get the 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.
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