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Habanero Mango Hot Sauce

Vincent

Vincent

Ingredients:
10 Yellow Habaneros
600 gram Carrots
Juice of 2 limes
700 gram Mango
300 ml Vinegar
200 gram sugar
pinch of salt

I used yellow peppers to keep the color of the sauce yellowish.
The weight of the mango is just the flesh so after the skin and pit have been removed.

Recipe:
Remove the seeds from the peppers and chop them finely. Remove skin and pit from the mango and cut in cubes. I grated the carrots.
All ingredients in a pot, bring to a boil. Simmer for 10-15 minutes until the mango is soft. Now it's ready to be turned into a sauce. I used a handcranked foodmill, this way the hard fibers stay behind and the sauce is smoother. You can also use a blender.
Put the sauce back in the pot and bring to a boil again. Test ph levels and adjust with limejuice if not correct. Simmer for aboout 5 minutes.
Add boiling hot sauce to sterilized bottles or jars.

Enjoy :)

It's very good on chicken
 
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I've made a similar mango hab sauce...until I realized I was slightly allergic to mango's. I used brown sugar and about double the lime juice. Your recipe sounds pretty dadgum guuuud!
 
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sounds like a great basic sauce that people can alter to their tastes, Thanks for sharing~
 
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I'm starting a choc hab mango mash very shortly, obviously it will be minus all the preservatives. How much diff does the carrot make or is it too sweet without?
 
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Hab and mango go very well together. I have a recipe for mango-hab hot sauce I've been making since the Reagan administration.

Deep fried chicken wings and grilled shrimp are prime victims.....

Hell, it's even awesome on pizza. :rofl:
 
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paulky_2000 said:
Hab and mango go very well together. I have a recipe for mango-hab hot sauce I've been making since the Reagan administration.

Deep fried chicken wings and grilled shrimp are prime victims.....

Hell, it's even awesome on pizza. :rofl:
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I am very new at making sauces. One under my belt, and it wasn't so good. This was before I found this site. My question is on this sauce, does it come out thicker kind of like a BBQ sauce. Do you just simmer to the desired thickness? I would love to make this and put it over wings so I want to avoid runny sauce.

Also, what do the carrots do?
 
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Only 10 habas on that huge amount of mnago and carrots doesn't sound like much. So I assume that the sauce must be very mild. For the last sauce I made, I used a mash started with 1 lb of habas and garlic. After 3 months, I added 2 mangos, and made the sauce. Is really perfect with everything.
Have read about the carrots before, so will have to give that a try.
 
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JayT said:
They are very pulpy though.
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texas blues said:
No. Carrots are fairly neutral adding only subtle flavors and texture unless you are adding a wheelbarrow full. Carrots are a good 'thang in a hot sauce from my experience.
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Jay must be thinking of uncooked, when you juice them. Not pulpy when cooked, quite soft and silky in texture.
 
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