Mango Habanero Hot Sauce

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor. It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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3 Ataulfo mangoes
4 Habanero peppers
1 cup shredded carrot
4 green onions
3 cloves garlic
¼ cup lime juice
3 tablespoons rice vinegar (or pineapple vinegar, if you have it)
½ teaspoon salt

Peel the mangoes. Remove the seeds from all but one of the habanero peppers. Add the mango flesh, peppers, shredded carrot, green onions, and garlic to a food processor. Pulse until smooth.
Transfer to a medium saucepan. Stir in the lime juice, rice vinegar, and salt. Cook on medium-high until it boils. Reduce the heat and simmer for 10 minutes.
Allow the sauce to cool slightly, then press through a sieve to remove any seeds and fruit pulp. Place in an airtight container or a bottle (a squeeze bottle works well) and store in the refrigerator until ready to use. This will keep for several weeks.

You can adjust the heat level in this sauce easily by adding additional peppers, including the seeds in the blend, or reducing the amount of peppers to suit your tastes.