Hot sauce
Mango habanero hot sauce
Tropical sweetness up front and proper habanero heat behind it. It's good on grilled chicken, pork and fish, stirred through a rice bowl, or as a dipping sauce.
Habaneros ripen from green to red or orange, and the flavour gets fruitier as they colour. For a milder bottle, take out the seeds and membranes.
- Prep 15 min
- Cook 15 min
- Total 30 min
- Makes about 600 ml
Ingredients
- 2 ripe mangoes, peeled and chopped
- 4 to 6 habaneros, stems removed (deseed for less heat)
- 1 yellow capsicum, chopped
- 125 ml white vinegar
- 60 ml apple cider vinegar
- 60 ml water, plus a little more if needed
- 3 cloves garlic, chopped
- 1 small red onion, chopped
- Juice of 1 lime
- 1 tbsp honey or sugar
- 1 tbsp olive oil
- Salt, to taste
Method
-
Step 1
Soften the onion and garlic
Heat the olive oil in a saucepan over medium heat and cook the onion and garlic for about 3 minutes, until soft.
-
Step 2
Simmer
Add the mango, capsicum and habaneros, then the vinegars, water, lime juice, honey and a pinch of salt. Simmer for 10 to 15 minutes, until everything is soft.
-
Step 3
Blend
Let it cool slightly, then blend until smooth. Habanero steam stings, so keep your face away from the lid. Add a splash of water if it's too thick, and adjust the salt.
-
Step 4
Bottle
Pour into sterilised bottles or jars and keep in the fridge.
Grow your own
The chillies in this recipe are easy to grow from seed in New Zealand.
