This is going to be the best mango habanero hot sauce recipe you’ll ever make!!
Spoiler alert –It’s deliciously addictive sauce! Spicy, not too sweet and great flavors. Kick up anything you want by drizzling this sauce over! It’s fantastic on tacos, nachos, for shrimp, ribs, chicken – everything!
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Get those gloves on, habanero chilies are not the thing you can mess around with! Touching with bare hands means have burning nose/eyes/face later! Don’t do that mistake!
Ingredients You’ll Need
You’ll need-
Habanero chilies (sliced into half and seed removed if needed)
Mango – Sweet ripe mango with creamy flesh and little or no fiber works best. I used Indian Alphonso mango, for friends from west please use Ataulfo mango
Carrots – adds body to the sauce
Onions – enhances flavors
Garlic – to add flavor
Salt
Rice wine vinegar (or plain white vinegar)
Lime juice – to balance out a little bit of heat
CAUTION – DO NOT dice habaneros bare-handed. And then absentmindedly touch your eyes, face, nose. You don’t want to make that mistake.
The oil residues stay in your hands even after washing, and definitely do not wash your hands and splash water on your face to clean them up. You’ll end up crying, sniffing and drooling the whole time. Because the stinging and burning pain that you get in your eyes (or any part of the face that gets a chili touch) can last beyond several flushes with water. You definitely don’t want that!
ALWAYS WARE RUBBER OR LATEX GLOVES WHILE HANDLING HABANERO CHILIES OR ANY CHILIES! Habanero peppers are related to one of the hottest peppers in the world – scotch bonnet! So be careful!
How To Make Habanero Hot Sauce?
This homemade hot sauce recipe is real simple to make. When we say simple, we really mean it. All you do is blend roughly chopped ingredients in food processor. And simmer it for 15 minutes.
Preparing The Habanero Peppers-
Wear your latex gloves before you start. Wash habanero peppers and pat dry them in paper towel Remove the green stem on the chilies and roughly chop them. Chop roughly.
I left the seeds on for half of the chilies and removed for other half as I was aiming for spicy sauce that was bearable for my palate. For milder spice please remove all the seeds from all the habanero chilies. You want the flavor profile of the sauce to be centered on the heat.
Blend it all-
Throw in all the ingredients into a blender, blend until smooth. You want a nice liquid-y sauce. Noticed few seeds of habaneros in my sauce! That was the best part for me. The heat from the seeds!
Cooking the sauce-
Tip the sauce into a sauce pan and simmer on medium heat for 10-15 minutes with constant stirring.
Word of caution – keep your face far away from the pot in which the sauce is simmering. The hot steam of the sauce is quite intense with the heat and if you sniff it in, it hurts the nose! As it’s quite spicy!
FAQS
You can pretty much tame the spiciness in this hot sauce just to the amount right for you! it’s totally customizable!
Ways to tame the heat of the hot sauce recipe:-
1. Remove and discard ALL seeds from habanero peppers to make it less spicy
2. You can replace habanero peppers with other less hot peppers to make the hot sauce
3. Use sweeter mango to tame down the heat
4. Use more sugar than mentioned in the recipe
Allow the sauce to cool completely. You can press the sauce through a sieve to remove seeds and residues, but I decided not to sieve it.
Transfer the sauce into sterile jars filling it up ¾ leaving space on top for expansion while you store. Place sauce in air tight bottles and store in refrigerator until use.
In the fridge it can last for several weeks.
Follow correct canning/jarring procedures for longer storage! I’d say several months if canned properly!
Drizzle this fiery hot habanero sauce on – tacos, grilled shrimp, pork ribs, chicken, everything! Add it to anything you want to kick up.
Bottle these in cute little bottles for a great holiday gift! This is definitely one of the “hot” holiday food gifts that your family and friends will love!
More homemade sauces you must try –
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📋 RECIPE: Mango Habanero Hot Sauce Recipe
Ingredients
- 5 habanero chilies with seeds if you like it fiery hot, seeds removed if you want to mellow down the heat
- 10 ounce mango pulp chopped or pureed
- 1 carrot diced
- 1 white onion diced
- 5 cloves garlic
- 1 teaspoon salt
- ½ cup rice vinegar or white vinegar or apple cider vinegar
- Juice of 1 lime
- ¼ cup sugar If you want to cut down the heat, I skipped sugar
Instructions
- Wear your latex gloves first before you do anything. Wash habanero peppers and pat dry them in paper towel which you can toss in trash after use along with gloves. Remove the green stem on the chilies and roughly chop them. You can cut them into halves, as you need to blend everything later. So don’t bother dicing the habanero chilies very fine. I left the seeds on for half of the chilies and removed for other half as I was aiming for spicy sauce that was bearable for my palate. For milder spice please remove all the seeds from all the habanero chilies.
- Throw in all the ingredients into a blender, blend until smooth.
- Tip the sauce into a sauce pan and simmer on medium heat for 10-15 minutes with constant stirring.
- Allow the sauce to cool completely. You can press the sauce through a sieve to remove seeds and residues, but I decided not to sieve it.
- Transfer the sauce into sterile jars filling it up ¾ leaving space on top for expansion while you store. Place sauce in air tight bottles and store in refrigerator until use.
- Drizzle sauce over tacos, grilled shrimp, ribs, chicken – everything that you want to kick up the heat and flavors! You can gift bottles of these to friends and family too.
Comments & Reviews
Sharon says
I really loved this recipe, I “almost” made it exactly as written but because I was a little intimidated by the habaneros I added a whole red bell pepper. It was still so hot when I tasted it fresh and still warm that at first I thought I’d have to start over, but I was patient and tasted the next day after chilling and it calmed down perfectly for my taste. Still spicy but not too much. The sweet and spicy are so good both with lentil chips and as a dip for my breakfast sandwich. Cant wait to try it other ways
Jyothi Rajesh says
I’m so glad you loved the recipe Sharon! Thank you!
Liz says
I want to try this recipe but on mobile there are SO MANY ads that I can’t view more than 1/3 of the page at a time and even if I exit them the ads come right back. Not very user friendly.
Jyothi Rajesh says
Can you please try again, and this time click on the tab “jump to recipe” on top left corner of the post and it’ll take you directly to recipe card where ingredients and measurements are provided
Doreen S. says
Thanks for sharing this yummy Mango Habanero Sauce! 🥭 Can’t wait to try your recipe!
Nate Crespo says
This turned out amazing! The only thing I’d personally recommend is to avoid using apple cider vinegar, it didn’t mess it up however when you smell the sauce it’s the first thing I smelled and overpowered the other smells, the taste was great no complaints there but I will be trying again with white wine vinegar… could be better or could be worst I’m not sure but wanted to bring it up to keep it in mind! Also I used this with deep fried wings and like I said it all was just incredible and to make it even better a side of ranch dressing really complimented this sauce and wings! Highly recommend this !
Jyothi Rajesh says
So glad you liked the recipe Nate, thank you!
Manu says
Turned out delicious
Jyothi Rajesh says
Thank you so glad you loved the recipe Manu