Mango Habañero Hot Sauce

  • Prep 30 min
  • Total 30 min
  • Servings 48
Mango Habañero Hot Sauce


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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