Mango Habañero Hot Sauce

  • Prep 30 min
  • Total 30 min
  • Servings 48

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 oz) Old El Paso™ Chopped Green Chiles
  • 1 habañero chile, chopped
  • 1/2 cup water
  • 3/4 cup rice vinegar
  • 1/4 cup honey

Steps

  • 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.

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

Nutrition Facts are not available for this recipe
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