This habanero-mango hot sauce is hot, but not too hot, and packs lots of flavor alongside the heat. For more concentrated flavor, let the onions, garlic, and carrot simmer until the water has reduced, and the remaining liquid has thickened slightly (between 15-30 minutes). Personally, I find the fruit in this recipe is essential, it adds so much and really balances the flavors of the sauce. Feel free to experiment with the number of peppers and type of fruit- you can even mix in a little rum or honey if you like.
Ingredients:
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 cup carrot, chopped
- 2 cups water
- 10 habanero peppers, seeded and fine chopped (more or less based on the heat level you desire.)
- 3 tablespoons lime juice, can also use orange juice
- 3 tablespoons white vinegar
- 1 teaspoon salt
- mango (optional- you can also use papaya or prickly pear fruit)
Method:
Sauté garlic in coated sauce pan.
Once the garlic starts to give off its aroma, add the onion, carrots, and water. Bring to boil, reduce heat and simmer until the carrots are soft.
Remove from heat.
Add habaneros, optional fruits, lime juice and salt to the carrot mixture.
Place in a blender and puree until it reaches a smooth consistency.
Pour into sterilized bottles or jars and seal. Keep refrigerated.