Mango Habanero Hot Sauce - Sift & Simmer

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This easy recipe for Mango Habanero Hot Sauce is a fiery, fruity chili sauce that will be sure to add a kick to your food. It's made in a blender, so no need to chop and worry about spicy fumes! 

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There's one chili sauce that I always reach for whenever I have hashbrowns or tater tots.

It's Trader Joe's Habanero Hot Sauce.

Unfortunately, since I haven't been able to cross the border -- I'm running low and I needed to make my own version.

What are habanero chilies?

Habanero chilies are a very hot, spicy chili that are typically red/orange in colour.

They are small in size, ranging from about 2-6cm.

What do they taste like?

They have a floral, fruity aroma.

Habaneros are considered very hot on the Scoville scale, with a measurement of 100,000-350,000 scovilles (a measurement of a chili's pungency/spiciness or heat).

Are they the same as scotch bonnets?

Although habaneros look very similar to scotch bonnet peppers, they have different pods.

However, they have a similar flavour profile, which is fruity and fiery.

Why you'll love this recipe

This recipe is really easy to make.

Using a blender takes care of all the chopping for us.

It only requires a few ingredients, with no thickeners or stabilizers.

Adding mango and lime juice to the habanero chili not only helps with cutting the heat, but also adding more fruity flavour to the chili sauce.

Tips & warnings

Handle the habanero chilies with care and do not touch your face/eyes. 

You can use food-grade gloves to handle the chilies, goggles to protect your eyes, and a respirator mask for the fumes.

Turn on the stove vent while cooking the chili hot sauce.

Or open the windows.

Ingredients you'll need

• habanero chilis: washed, and de-stemmed -- no need to de-seed, unless you want a slightly milder sauce
• mango: diced, you can use fresh or frozen ripe mangoes; adds a sweet, fruity flavour
• shallot: coarsely chopped
• garlic: peeled
• white vinegar: use white distilled vinegar, or apple cider vinegar
• lime juice: freshly squeezed
• granulated cane sugar: or white sugar, to taste; helps bring out the fruity taste, as well a dampen the spiciness of the chilies
• sea salt: or kosher salt, balances out the flavour

How to make it

In a blender, add the habanero chili, mango, shallot, garlic, vinegar, lime juice, sugar and sea salt and blend until smooth.

Pour the puree into a small saucepan and cook over medium-low heat, until slightly thickened (not runny, but pourable consistency).

Give the sauce a taste (careful, it's hot!), and adjust the seasoning.

Transfer to a clean, sterile jar and place into the fridge for up to 3 months.

How to store

The Mango Habanero Hot Sauce can be stored in the fridge for up to 3 months, as long as it's in a clean, sterile jar.

As the hot sauce does not contain any preservatives, it should not be stored at room temperature.

How to use

Use this Mango Habanero Hot Sauce like you would any chili sauce condiment.

Serve it on potatoes, tater tots (my personal favourite!), scrambled eggs, or any protein.

Try the sauce with:

Waffle Turkey Sandwich

Turkey Bacon Eggs Benedict

BBQ Turkey Quesadillas

Baked Turkey & Black Bean Taquitos (Rolled Tortillas)

Other recipes you may like

How to Make Flavourful Chili Oil

Chili Lime Seasoning

Mala Spice Mix

Matcha Cumin Salt

Caramelized Onion Jam

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe 5 from 6 votes

Mango Habanero Hot Sauce

This easy recipe for Mango Habanero Hot Sauce is a fiery, fruity chili sauce that will be sure to add a kick to your food. It's made in a blender, so no need to chop and worry about spicy fumes!  Prep Time10 minutes minsCook Time10 minutes minsTotal Time20 minutes mins Course: CondimentCuisine: American, Mexican Servings: 30 Calories: 32kcal Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

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Ingredients

• 6 habanero chilis washed, de-stemmed
• 1 C diced mango
• 1 medium shallot
• 2 cloves garlic
• ¼ C white vinegar
• 2 tablespoon lime juice
• 1-2 tablespoon granulated cane sugar
• ½ teaspoon sea salt

Instructions

• In a blender, add the habanero chili, mango, shallot, garlic, vinegar, lime juice, sugar and sea salt and blend until smooth.
• Pour the puree into a small saucepan and cook over medium-low heat, until slightly thickened (not runny, but pourable consistency).
• Give the sauce a taste (careful, it's hot!), and adjust the seasoning.
• Transfer to a clean, sterile jar and place into the fridge for up to 3 months.

Nutrition

Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 40mg | Potassium: 11mg | Fiber: 1g | Sugar: 5g | Vitamin A: 897IU | Vitamin C: 5mg | Calcium: 6mg | Iron: 1mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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