Mango Habañero Hot Sauce

  • Prep 30 min
  • Total 30 min
  • Servings 48


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


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  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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