Mango Habanero Sauce
Servings:6 servings
Homemade Mango Habanero Sauce is more than just hot sauce! This versatile condiment adds excitement to almost any dish. Drizzle it on tacos and nachos, use it as salad dressing, slather it on wings and burgers, or combine it with hummus to create a dip that's surprisingly perfect. Easy to make in just 15 minutes, this sweet and spicy sauce is vegan, gluten-free and fat-free.Yield: makes about 12 fl oz
Ingredients
- 1 cup chopped ripe mango - about 1 large mango
- 1 habanero pepper, stem and seeds removed - or use 2 if you want it extra hot!
- 2 Tablespoons diced shallot - or red onion
- 1 small clove garlic, peeled
- ⅓ cup fresh lime juice - from about 2 limes
- 2 Tablespoons white wine vinegar - or similar
- 1 teaspoon yellow mustard
- ½ teaspoon fine sea salt
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- 1 Tablespoon sugar, optional - or agave or maple syrup
Instructions
- Tip: If you're not sure how spicy your habanero peppers are or you're worried about the sauce being too hot, start with just half of a pepper. You can always add more.
- In a blender combine all ingredients except the optional sugar. Gradually increase to high and blend until smooth. Taste and adjust the acid, sweetness, and amount of habanero as desired.
- If the sauce is too thick, add 1-2 tablespoon water, and blend again.
- Pour into a clean glass bottle or jar with a lid, and store in the fridge for up to 1 week.
Notes
Tips
- Use a fresh mango that is VERY ripe, fragrant, sweet, and juicy for the best results.
- When working with hot peppers, you may want to wear disposable food prep gloves to prevent the capsaicin from contacting your skin (especially if you wear contact lenses).
- Also be careful and remember not rub your eyes or touch anything else while you're handling hot peppers.
Nutrition
Serving: 2oz. | Calories: 35kcal | Carbohydrates: 8g | Fat: 0g | Cholesterol: 0mg | Fiber: 1g
