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.
Cathleen @ A Taste of Madness
I have been seeing the mango and habanero combo around lately, but have yet to try it. This must happen soon!
Noel Lizotte
What a beautiful orange color! I’m in love with the appearance of this hot sauce. I’m timid about heat tho, so will take it in moderation. Those photos are fantastic!
Claudia Lamascolo
wow I love that you made this great sauce … WE can use it on so many entrees… everyone here loves a little heat!
Valerie
Your hot sauce has a fantastic, bold color! I don’t care for hot but my oldest loves it, he thinks the hotter the better.
Tammy
I LOVE my hot sauce! Funny enough I’ve never made my own but after seeing this, I’m definitely going to try it! Love the sound of this sauce and the beautiful bright color 😀
Marisa Franca
We love our hot sauces and we do make our own habanero sauce. Only difference is that we use peaches instead of mangos. I’m showing Hubby this recipe and we’ll have to give it a go. You can’t beat homemade hot sauce.
Stephanie Simmons
I LOVE mangos! This sounds so good – and I love the added bonus of carrots! Makes it a little more of a nutritionally dense sauce than you usually see 🙂
Alyssa | Flaxseeds & Fairytales
I love mango! This looks like the perfect balance of spicy and sweet. I’ll have to try it!
Sara titchener
How long in a water bath if I wanted to can it? Pints….10 minutes?
jyothirajesh
Yes
Daniel
Hi,
How can I increase shelf life on this?
Thanks
jyothirajesh
You can add vinegar and sugar in the recipe for preservative options. Also employ canning methods to store the sauce
Gary Dunne
Will i need to soften the carrots before blending to avoid lumps or wil my standard blender do the job for me making right now so need a quick reply thankyou cant wait to try your recipe i have a garden overflowing with huge habernero chillies
jyothirajesh
My blender did a good job, I got no lumps or bits of carrots left. So I would say no need to soften carrots, just make sure you blend it all into smooth puree before cooking the sauce.
Gary Dunne
Loved it cant stop eating it luckily I have an ever producing chilli bush i did not use sugar and won’t next time this is beautiful MANGO chilli sauce i will make a jam soon same recipe but with sugar have you made jam if so i would luv to see it and try to make your recipe thankyou
jyothirajesh
Glad you tried it and made this recipe
Borkai
Hi
I just made it. ????. WONDERFUL flavor! Added more habanero and left seeds in.
Question: it’s a bit thick and I was wondering iwhat should I use to thin it out so it’s pourable?
I just ordered hot sauce bottles to preserve it in. I used rice wine vinegar and no sugar. Mangoes and carrots are sweet enough.
Thank you for a yummy recipe.
jyothirajesh
So glad you liked the recipe. Hope to see you here more.
Borkai
Hi Jyothi,
I was wondering what I could use to thin out the sauce? I’ve got it pretty thick. More rice wine vinegar, water? I want it to be more pourable as I plan to put it into hot sauce bottles.
It’s a WONDERFULLY flavorful sauce! ????
Thank you for sharing it.
jyothirajesh
Please use water as vinegar might make it more strong flavors (unless you don’t mind it). Thank you for trying the recipe.
Jen
I made it according to the recipe and it’s delicious!! I water bathed it for 10-15 minutes. It’s shelf stable now, no? Should I have added anything else?
Thanks for your yummy recipe!
jyothirajesh
Thank you for trying the recipe Jen. Yes it should be.
Roger
That’s great, Jyothi! Thanks for sharing! I greatly appreciate it.
Jyothi Rajesh
Glad you liked it Roger
Susan Dubose
This one has a real nice flavor right out of the pot. After I let it sit a few days, it really came together. Bottling more of this for the future.
Jyothi Rajesh
Glad you liked this sauce Susan!
Dianne
Great. But I wonder how long this recipe can be stored? How to preserve it?
Jyothi Rajesh
It lasts for few days easily in the fridge. I’m sure it can even last for few months if stored properly. If you wish to store longer, please consider adding more vinegar to the recipe, so it can last long.
Gabriel
I’ll be making this soon. It looks delicious. Thanks for sharing!
Jyothi Rajesh
Glad you liked the recipe. Do try it, you’ll love it.
James
It’s delicious addictive sauce!
Jyothi Rajesh
So glad you liked it James. This is our favorite sauce as well!
Melissa
Wow!! This was fabulous! I love how it starts off sweet, then a tinge of vinegar and then BOOM! Here comes the heat! Lovely, lovely hot sauce. After tasting it, we ran a bottle over to our friends and they loved it too!
Jyothi Rajesh
I’m so glad you loved this sauce recipe. It’s definitely one of my favorite. Thank for sharing your feedback.
Elizabeth
I just randomly found your blog looking for this recipe and it’s awesome. Thank you!
Jyothi Rajesh
I’m so glad you like my space Elizabeth! Hope you visit again soon
Pamela
Can’t wait to try this sauce. Where did you get the tall sauce bottle with the hinges lid? It’s so cute!
Jyothi Rajesh
Hope you try and like it. That bottle is from a local store but i’m sure you will find similar ones on amazon or other online stores.
Kent Lubbers
Golly! It’s good! Submitted a couple tablespoons of honey for the sugar. Perfect heat and semi-sweet tangy flavor
Kent Lubbers
Golly! It’s good! Substituted a couple tablespoons of honey for the sugar. Perfect heat and semi-sweet tangy flavor
Jyothi Rajesh
I’m so glad you are loving the recipe. Thank you for sharing!