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Mango Habañero Hot Sauce

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  • Prep Time 30 min
  • Total Time 30 min
  • Servings 48

A great way to turn up the heat on your favorite dishes, our homemade hot sauce includes the taste of the islands thanks to chopped mangoes.

Cheri Liefeld Recipe by Cheri Liefeld
January 23, 2012

Ingredients

2
tablespoons canola oil
1
small red onion, finely chopped
1
clove garlic, finely chopped
2
ripe mangoes, seed removed, peeled and chopped
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
habañero chile, chopped
1/2
cup water
3/4
cup rice vinegar
1/4
cup honey

Directions

  • 1 In 2-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook 2 to 3 minutes, stirring frequently, until softened. Add mangoes, green chiles, habañero chile and water. Cook 8 to 10 minutes, stirring frequently, until mangoes are softened and water is evaporated. Reduce heat to low. Stir in vinegar and honey; cook 5 to 7 minutes longer until sauce is slightly thickened.
  • 2 Transfer sauce to blender or food processor. Cover; blend on high speed until pureed. If sauce is too thick, add more water, 1 tablespoon at a time.
  • 3 Store sauce tightly covered in jars or resealable containers in refrigerator up to 1 week.

Expert Tips

Wear gloves when handling habañeros. Trust me when I say this is not just a suggestion. This cute little pepper packs a huge punch, and your fingers will feel it without the gloves. If you remove the seeds before chopping and adding it to the sauce, it will reduce the heat a bit.

You can sweeten the sauce by adding a tablespoon or more honey to your desired taste.

Nutrition Information

No nutrition information available for this recipe.

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