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
Deb Abrahamson says
Absolutely delicious! I tried to use it on almost everything because it was so good. I made a batch with 1/4 cup of sugar like the recipe. I then made another batch using 1/2 cup of sugar. Both were excellent. The one with more sugar was slightly less hot than the other.
The instructions are incredibly easy to follow and it’s amazingly easy to make.
I canned mine in half pint jars and processed them in a hot water bath for 15 minutes.
Jyothi Rajesh says
Thank you for sharing your feedback Deb
Kathy says
Absolutely delicious!!!! Just made this and it’s wonderful. I did use canned mango and used the juice from 2 cans to cut down on the heat (used canned because fresh mangoes were extremely expensive). I doubled the recipe and canned it in jelly jars to give a few away but plan on keeping most of them for ourselves. Doubling the recipe I ended up with 14 jelly jars.
Katie says
Could this sauce be frozen?
Jyothi Rajesh says
I don’t recommend freezing hot sauce
Top Cheff says
It ABSOLUTELY CAN BE FROZEN !!!
Jyothi Rajesh says
👍
Annie says
Can you water bath this recipe? So that it can sit on the shelf until use? Thank you!
Jyothi Rajesh says
Sorry can’t really advise on water bath as I haven’t tried.
Kathy says
I used pickling salt and used white vinegar 5%acidity so hopefully it will be shelf stable as I just canned 14 jelly jars of this awesome sauce.
Jyothi Rajesh says
So glad you loved the recipe Kathy
Deb Abrahamson says
Yes, I canned mine in the half pint jars and processed them for 15 minutes in a hot water bath.
If you use the pint jars, process them for 30 minutes
Jyothi Rajesh says
Thank you for sharing this Deb, very useful to everyone trying this recipe
KATHY says
This recipe is awesome. The recipe is very easy. It looks Devine bottled. My husband is a pepper belly and he puts this on everything.. My habernero bush is plentiful this year so I’m making tones to give as gifts. Thank you so much for this recipe.
Jyothi Rajesh says
I’m so glad you and your husband loved the recipe Kathy! Thank you for sharing.
Shelly says
Can I use White Wine Vinegar?
Jyothi Rajesh says
Yes you can
Michele says
I am planning to try this weekend. Have a habanero plant producing like crazy. Have you used any other fruit? Love mango but do peaches work too?
Jyothi Rajesh says
I haven’t tried with any other fruit. I am guessing peaches will work.
Thomas Edwards says
This is one of the most delicious hot sauce that I have made. It’s Excellent.
Jyothi Rajesh says
Glad you liked it Thomas
Thomas Edwards says
I regularly make my own hot sauce, this is one of the best tasting hot sauce. I use it on just about everything that I eat. Excellent!
Bruce says
This sauce is amazing delicious and extremely addictive!!!
Jyothi Rajesh says
So glad to know you loved the recipe Bruce. Thank you.
Cindy says
This is outstanding sauce- everyone raved how awesome it is, and son took a jar to work for the guys!
Jyothi Rajesh says
So glad to know you loved it Cindy
Kent Lubbers says
Golly! It’s good! Substituted a couple tablespoons of honey for the sugar. Perfect heat and semi-sweet tangy flavor
Jyothi Rajesh says
I’m so glad you are loving the recipe. Thank you for sharing!
Kent Lubbers says
Golly! It’s good! Submitted a couple tablespoons of honey for the sugar. Perfect heat and semi-sweet tangy flavor
Pamela says
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 says
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.
Elizabeth says
I just randomly found your blog looking for this recipe and it’s awesome. Thank you!
Jyothi Rajesh says
I’m so glad you like my space Elizabeth! Hope you visit again soon
Melissa says
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 says
I’m so glad you loved this sauce recipe. It’s definitely one of my favorite. Thank for sharing your feedback.
James says
It’s delicious addictive sauce!
Jyothi Rajesh says
So glad you liked it James. This is our favorite sauce as well!
Gabriel says
I’ll be making this soon. It looks delicious. Thanks for sharing!
Jyothi Rajesh says
Glad you liked the recipe. Do try it, you’ll love it.
Dianne says
Great. But I wonder how long this recipe can be stored? How to preserve it?
Jyothi Rajesh says
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.
Susan Dubose says
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 says
Glad you liked this sauce Susan!