My favorite hot sauce

[texas blues]

Hey y'all,
 
The other day I noticed that I was down to my last bottle of this stuff....
 
http://www.hotsauce.com/The-Cheech-Mojo-Mango-Habanero-Hot-Sauce-p/1972.htm
 
It's not really hot at all, I could drink the stuff, but man its got great flavor and there's nothing that I don't put it on. Trouble is I wish it did have more heat and the closest joint that even carry's the stuff is about an hour away.
 
So here's my riff. I've hacked this sauce before many times but this one I reckon is the closest yet to it but with more of the hotness I like to be liking.
 
5 orange store bought habs
1 mango
8 oz shredded carrot
1/4 chopped medium size yellow onion
5 cloves of garlic
1 C of cider vinegar
1 C water
2 T brown sugar
2 t sea salt
2 T tomato paste
 
Got ever 'thang in the pool less the tomato paste and brown sugar and simmered it for about an hour.
 

 
Gave it the whir n' stir with the boat motor and then added the tomato paste and brown sugar.
 

 
This was tasting most hot blue and righteous!
 

 
Filled and capped the bottles while hot and inverted. Nice.
 

 
Put this sheeit on ever 'thang y'all!
 

 

[TheLittleFullerBand]

Cool thanks!!

 

[Chilidude]

I have been checking this recipe for a while now and now made a modified sauce out of your original recipe.
 
Used small red onion and the chilis where caribbean antillais, Petenero, Lemon drop, Aji little finger orange and one Naga morich for a good measure.
 
The taste was already very promising in the end product and will only get better in a week or two.
 

 
The other bottle of the stuff will go to my working friends to destroy and thanks for the recipe.

 

[ShowMeDaSauce]

I love mango habanero based hot sauce and luckily i will have a nice amount of orange habs within a couple more weeks. Ive made one before that included pineapple, allspice berries and cloves.
 
This is pretty mild but has good flavor.
 
Ingredients:

• ½ pound (a heaping cup) fresh pineapple, cut in chunks
• 1 ripe mango, peeled and cut in chunks
• 2 habanero peppers, rough chopped
• ½ cup water
• juice of 1 lime
• 1 tablespoon brown sugar
• ¼ teaspoon allspice
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 2 tablespoons cider vinegar

Directions: Put pineapple, mango, and habaneros in the bowl of a food processor or blender. Process the fruit and peppers until they are completely smooth and puréed. Scrape down the side of the bowl as necessary. Be cautious, the fumes will be strong.
Pour the purée into a saucepan. Add the rest of the ingredients and bring up to a simmer. Simmer for five minutes. Taste the sauce and adjust the seasonings to taste.
Put the sauce through a mesh strainer, pushing down firmly to get as much of the good sauce through as possible. Let cool and then fill your bottles or jars. Refrigerate, and eat within the month.