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This mango habanero hot sauce recipe is bursting with Caribbean flair and adds such a wonderful taste to anything! Its so easy to make and stores well in the fridge. Make this for meal prep and drizzle over food for an added kick and flavor.
What is Habanero Pepper?
Habanero peppers originate in the Americas (more specifically South America) and can be found in a wide variety of cooking cuisines. As a Jamaican person, I much prefer scotch bonnet as it has a slightly different flavor and is not as bitter and pungent. However if all you can find for this recipe is Habanero that’s fine. It will be just as delicious!
Habanero seeds are extremely hot! Be sure to take all of them out, trust me on this one. I’m a Caribbean person and even I don’t like accidentally leaving in too many seeds in my food. Feel free to leave one or two but blending the entire pepper with seeds still intact will make the sauce way too spicy.
What You’ll Need
- Ripe Mango
- Habanero peppers
- Garlic Powder
- Onion Powder
- Onion
- Scallion
- Garlic
- Bell Pepper
- Medjool Dates
- Apple Cider Vinegar
- Water
- Salt- to taste
What to pair with Mango Habanero Sauce
This sauce is honestly so delicious and pairs well with nearly everything. It can be served as a dipping sauce for fries or other finger foods or added on top of rice as a gravy. I personally topped this onto my Coconut Curry Quinoa recipe and it was friggin’ incredible!
How to make Mango Habanero Hot Sauce
Step One:
Be sure to de-seed your habanero peppers as they are extremely spicy. Add all of your chopped ingredients into a blender along with half the water. Leave the seasoning out for now. Blend the ingredients and add to a small sauce pan.
Step Two:
Allow the mixture to cook for about 7-10 minutes on medium low heat. This will rid of the raw garlic/onion taste. If you want this sauce to be raw vegan, that’s fine. Just be aware the un-cooked garlic and onion may be a bit overpowering.
Add in the dry seasoning, salt to taste, and add more or less water to achieve desired viscosity. Once cooked, turn off the heat. When the sauce has cooled down, pour into a jar and store in the fridge and serve over food of choice and enjoy!
Notes for Mango Habanero Hot sauce
Be sure to use the ripest mango possible! A sweet and juicy mango is basically the foundation of the sauce. Purchase the best mango you can find for the best results.
Don’t forget to take out the seeds of the habanero pepper. They’re incredibly hot, you don’t want to make an inedible sauce by neglecting to take out the seeds.
Be sure to store in an airtight mason jar to allow for freshness. Storing in a ziplock bag or regular container will not guarantee freshness.
How to store Mango Habanero Hot Sauce
If storing in an airtight mason jar, this sauce can last for 2-3 weeks! Be sure to check before consumption and make sure there is no off taste or smell before consuming, of course. Use this link to purchase some high quality mash jars. Its perfect for meal prep and just a scoop away from adding so much flavor to a side dish or entree.
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