Sweet and Kickin' Mango-Habanero Hot Sauce
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Ingredients45 m servings 13 cals
Original recipe yields 128 servings (1 gallon or more)
- 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.
- 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.
Per Serving: 13 calories; 0.3 g fat; 2.8 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 142 mg sodium. Full nutrition