Mango Habanero Hot Sauce Recipe (with Video)

Let’s just say this is going to be the best mango habanero hot sauce recipe you’ll ever make!!

Spoiler alert –It’s delicious 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!

Are you in for a spicy adventure? Its Habanero chilies guys! One of the spiciest chilies we are talking about. Habanero peppers are related to  one of the hottest peppers in the world – scotch bonnet! Its true spice lovers HEAVEN! You’ll sweat, you’ll sniff, but you’ll enjoy. I couldn’t stop eating it, even though it was fiery hot – I licked the spoon.

Don’t be scared off if you don’t possess a palate for spicy food and think this hot sauce recipe can kill your taste buds. You can pretty much tame the spiciness in this hot sauce just to the amount right for you! I will help you make this mango habanero hot sauce that will suit your palate. The beauty of homemade sauces is …it’s totally customizable! The heat is tempered with sweet ripe mangoes. It’s fruity, wickedly hot and must have on your dining table.

Habanero chilies are HOT! I might have been lucky enough to find fresh habanero chilies with red, orange and yellow colored ones in a super market accidentally. Never before have had I spotted these chilies, or was I not “looking”. Well what ever it is, i’m glad I spotted these fresh hot habanero chilies and it was for a bargain price. I simply had to pick it up no matter what! I think I would have definitely picked it up even if “spicy” food was not my thing. Because the chilies looks sooo GOOD and FRESH! But goodness, I LOVE spicy food.

Instantly I knew what I was going to do with those gorgeous spicy habanero chilies. I knew I’d be offering you guys a DAMN GOOD homemade habanero hot sauce.

This hot sauce allows you to have a little tropical flair! Sweetness of the mangoes mellows the sauce a bit. There is gentle sweetness, still with a great kick of heat! Staying true to its name!

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 for Mango Habanero Hot Sauce

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

How to make homemade habanero hot sauce

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!

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 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. You want the flavor profile of the sauce to be centred 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! LOL

Cooking the sauce

Tip the sauce into a sauce pan and simmer on medium heat for 10-15 minutes with constant stirring. Another 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!

Storing prepared sauce

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.

How long will this sauce keep?

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!

How to use homemade mango habanero hot sauce?

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!

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Watch how to make it

More homemade sauces you must try –

Chimichurri Sauce

Boom Boom Sauce

Thai Mango Dipping Sauce

Mango Habanero Hot Sauce Recipe

Let’s just say this is going to be the best mango habanero hot sauce recipe you’ll ever make!! Spoiler alert – it’s a delicious addictive sauce! Spicy with good amount of heat, not too sweet and with great flavors. It’s fantastic on tacos, nachos, for shrimp, ribs, chicken - everything!

5 from 16 votes

Print Pin Rate

Course: condiments, sauce

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 2 cups

Author: Jyothi Rajesh

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.

Notes

Recipe makes about 2 cups sauce, that is approximately 16 ounce!

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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