Mango-Habanero Hot Sauce

Mango-habanero Hot Sauce

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I love hot sauce so I decided to make my own. This one has the sweetness at first then wham you get the hot. Oh and shall I say the longer it sits the hotter it gets even though I never let it last that long, but those I give it to says so. I only use so many hababero's since the hubby doesnt like things to hot, but when I make his burgers - he always asks for me to put some of this on top. Oh and this does have the consistency of what looks like baby food (you know the carrots) but it is soo good. And I save the part that is left when you strain and I use it in some of my cooking - like beans or what ever you can think of.


★★★★★ 1 vote

45 Min
40 Min
Stove Top


  • 2 Tbsp
  • 1/2 medium
    red onion chopped
  • 1 c
    carrot, shredded
  • 10
    habanero pepper, fresh (orange)
  • 6 large
    mangos (ripe) cubed
  • 1/4 c
  • 1/2 c
  • 1/4 c
    brown sugar, firmly packed
  • 1/4 c
    lime juice

How to Make Mango-Habanero Hot Sauce


  1. Wear gloves for this part, chop Habaneros (I don't remove the seeds). Heat oil and cook onions, peppers and carrots for 5 minutes or until onions are tender. (fumes may be strong for those that have breathing problems). Stir in Mangos, vinegar, ketchup, lime juice and sugar. Heat to a boil. Stir occasionaly. Reduce to a simmer and let it simmer for 30 minutes.
  2. Cool slightly and put in small batches at a time in blender on medium speed for about 10 minutes or until smooth (use one of those hand blenders if you have it.) Strain through a strainer. Pour into jars and enjoy. Keep refridgerated.

Printable Recipe Card

About Mango-Habanero Hot Sauce

Course/Dish: Other Sauces
Main Ingredient: Fruit
Regional Style: Mexican

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