Mango Habanero Hot Sauce

With its delightful balance of tropical sweetness and robust heat, this sauce is a fantastic complement to summer dishes. It pairs wonderfully with grilled chicken, pork, or seafood, lending a vibrant flavour that enhances salads, tacos, and rice bowls. The fruity undertones make it an excellent marinade for balancing the char of the grill, while its unique profile can also brighten up a cheese platter or act as an exciting dipping sauce for appetizers. It's a versatile option that bridges the gap between sweet and spicy seamlessly.

Ingredients

    • Mangoes: 2 ripe (peeled and chopped)
    • Habanero Peppers: 4–6 (seeds removed for a milder kick)
    • Yellow Capsicum: 1 (chopped for extra sweetness)
    • White Distilled Vinegar: ½ cup
    • Apple Cider Vinegar: ¼ cup
    • Water: ¼ cup (adjust for desired consistency)
    • Garlic: 3 cloves (chopped)
    • Red Onion: 1 small (chopped)
    • Lime Juice: From 1 lime
    • Honey or Sugar: 1 tablespoon (balances the heat)
    • Salt: To taste
    • Olive Oil: 1 tablespoon (for sautéing)
    • Prep Time: 15 minutes
    • Cook Time: 15 minutes
    • Total Time: 30 minutes

Method

Sautéing:

Heat olive oil in a pan over medium heat.
Sauté red onion and garlic until soft (about 3 minutes).

Cooking:

Add chopped mango, red bell pepper, and habanero peppers.
Stir in both vinegars, water, lime juice, salt, and honey.
Simmer for 10–15 minutes until all ingredients soften and meld.

Blending & Bottling:

Cool slightly, then bottle.