This is a great recipe I came up with that packs a lot of heat and still has a sweet taste. Goes great with any kind of chicken, Mexican food, fish, and pork. It is very tasty. This sauce will keep for 4-6 months when stored in the refrigerator.

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Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
15 mins
total:
55 mins
Servings:
50
Yield:
1 jar
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Ingredients

50
Original recipe yields 50 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat coconut oil in a medium glass- or enamel-lined saucepan over high heat. Add jalapenos, habanero peppers, onion, garlic, lime juice, and salt. Saute mixture for 5 minutes; reduce heat to a simmer. Stir in watermelon juice and mango and cook, stirring often, for 20 minutes. Remove from heat and let mixture cool to room temperature, 15 to 30 minutes.

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  • Transfer mixture to a food processor and puree until smooth. With processor running, slowly add vinegar until combined. Pour sauce into a clean jar with a tight lid.

Nutrition Facts

7 calories; protein 0.2g; carbohydrates 1.3g; fat 0.2g; sodium 46.9mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
06/29/2019
I couldn't find habaneros so used Serrano chilies. And I only used half the chilies 5 each. VERY hot. Tasty but not good enough to make again. Read More
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