Mango-Habanero Hot Sauce
A spicy hot sauce recipe made with sweet mangos and fiery habanero peppers and other peppers. It’s time to spice things up!
This is the third recipe in a series demonstrating how you can make three different recipes from the exact same ingredients. Recently I made a Fresh Mango Salsa Recipe and, using the same ingredients made a cooked version of the salsa that was then processed into a smooth salsa – Fiery Mango Salsa.
Did you know that you can go a step further and add a bit more vinegar to the recipe, and/or strain the resulting hot sauce to achieve a hot sauce consistency that you prefer.
So yeah! Let’s get to making some hot sauce!
Making Mango-Habanero Hot Sauce – the Method
First, gather up your ingredients: mango, chili peppers, onion, tomatoes, garlic, cilantro, lime juice, red wine vinegar, and a bit of salt and pepper.
Just like making the Fiery Mango Salsa recipe, peel and chop the mango, then chop the peppers, onion, garlic and cilantro. All you need is a rough chop.
Pop everything into a blender or food processor and process them until the mixture is nice and smooth.
Like so.
Since we’re making a HOT SAUCE and not a salsa, you should process the mixture for longer to get it as thin and combined as possible. NOTE: If you feel the hot sauce is too thick, add in a bit more vinegar or water to help thin it out.
Next, add the ingredients to a pan and bring it to a quick boil. Reduce the heat and let the whole thing simmer for 20 minutes or so. Remove it from the heat and let it cool.
Adjust it to your personal taste with a bit of salt and pepper then let it cool completely.
Finally, you can strain the finished hot sauce through a sieve or a food mill to remove some of the pulp for a thinner version of the hot sauce. The choice is yours. You can discard that pulp or dehydrate it then grind it up to use as a homemade spice blend.
See How to Make Seasonings from Strained Hot Sauce Pulp.
Bottle it up and use as desired.
A few notes on making hot sauce.
Adjusting the Hot Sauce Heat Factor
If you’d like to dial back the heat level, skip the habanero pepper. You can also reduce or skip the serranos, and go with jalapeno peppers only. You’ll still get a nice kick from them.
Frequently Asked Hot Sauce Questions
Here are answers to some of the most common questions I get on other sauces:
How long will this sauce keep?
It should keep a few months easily in the fridge, or even longer. It’s all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. If you’re concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer.
The best ph meters that I recommend are from Thermoworks. Get yourself a ph meter from Thermoworks today. I am a happy affiliate.
Where’d you get that sauce bottle?
I find them locally sometimes, but I also order through Amazon. Here is a link to some bottles I like (affiliate link, my friends!): Swing Top Glass Bottles, 8.5 Ounce – Set of 4
Can I process this hot sauce for longer storage?
Absolutely. Just be sure to use proper canning/jarring safety procedures.
What should I do with hot sauce?
Aside from drizzling it over anything you please, here’s a post I did about How to Cook with Hot Sauce. As if you need even MORE reasons to eat hot sauce. LOL. I hope you find it helpful!
Check out more Hot Sauce Recipes.
Check out These Related Recipes:
- Fresh Mango Salsa
- Fiery Mango Salsa
- Caribbean Style Mango-Habanero Hot Sauce
- Pineapple-Mango Ghost Pepper Hot Sauce
Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce.
If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
A spicy hot sauce recipe made with sweet mangos and fiery habanero peppers and other peppers. It’s time to spice things up!
- 2 small mangos peeled and chopped
- 2 serrano peppers chopped
- 1 jalapeno pepper chopped
- 1 habanero pepper chopped
- 1 small sweet onion chopped
- 2 medium red tomatoes chopped
- 4 cloves garlic chopped
- ¼ cup chopped cilantro
- Juice from 1 lime
- 1/2 cup red wine vinegar or more for a thinner hot sauce
- Salt and pepper to taste
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Add all of the ingredients to a food processor. Pulse the mixture several times until you achieve your desired consistency.
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Pour the mixture into a pan and bring it to a quick light boil. Reduce the heat and simmer for 20 minutes.
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If you would like a thinner sauce, add in a bit more vinegar, about a 1/4 cup at a time, to achieve your desired consistency.
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Cool, then strain, if desired, or leave it as a thicker hot sauce. Store in the refrigerator in airtight containers. The flavors will develop the longer you let it sit.
Recipe Video
Makes about 2.5 cups.
Heat Factor: Hot. You can reduce the overall heat by omitting the habanero pepper. Like some EXTRA heat? Toss in an additional habanero.
You can also STRAIN this hot sauce to remove some of the pulp for a much thinner hot sauce. The pulp can be discarded or dehydrated then ground to make a homemade seasoning blend.
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Hi, I can’t find fresh Habaneros anywhere, can I use rehydrated ones instead? 🌶🌶🌶
Absolutely, Craig. Just rehydrate them before using. I make hot sauces from dried pods all the time. Let me know how it turns out for you! See my post: How to Rehydrate Dried Chili Peppers.
Ok , for my first Hot Sauce I am goin to try the Mango Habanaro. To Ferment this would I add mango s and tomatoes to the fermentation ?
John, you can ferment them together if you’d like. I did not ferment for this particular recipe, but yes, you can. Let me know how it turns out for you.
Good stuff here.
Thanks, Larry!
I had added some ghost pepper sauce to spice it up due to me probably adding too much mangos and onions. It is a great recipe. I will make it again but add garlic instead of onion.
I dehydrated the pulp and seeds and this recipe is great as a seasoning. I bought your book on dehydrating peppers, etc. and I’m loving it. Thanks Mike for sharing your passion.
Thanks, Scott! I appreciate it! Awesome that you got a good seasoning out of it, too.
This is confusing. You say this sauce keeps months on your FAQ, while on recipe notes you say “use within a week”. I’m sure it is the former instead of the latter, right?
Frank, yes, sorry for the confusion. I updated that info. This sauce will last a few months in the fridge easily.