Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Recipe Summary

cook:
20 mins
total:
45 mins
prep:
25 mins
Servings:
128
Yield:
1 gallon or more
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Ingredients

128
Original recipe yields 128 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.

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  • 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.

Cook's Note:

After the sauce is in containers it can be refrigerated and used the next day; however, I recommend canning it by using small jelly jars in a warm bath.

Nutrition Facts

13 calories; protein 0.1g; carbohydrates 2.8g; fat 0.3g; sodium 142.4mg. Full Nutrition
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