Spice things up with this tropics-inspired condiment!
This fun hot sauce is really versatile. We enjoy it on tacos, grilled fish and even as a barbeque sauce on ribs and chicken. Fruity-tasting hot peppers like habaneros or scotch bonnets are perfect for this sauce; be sure to wear disposable gloves when handling peppers. If you like things *really* hot, use the full amount of peppers listed below, or dial it back to suit your heat preference. This is yet another recipe that’s great for gifting, too.
- 2 – 3 habanero peppers or 1/2 – 2 scotch bonnet peppers, finely chopped – remove some or all the seeds depending on how much heat you want
- 1 large mango, peeled and finely chopped
- 1 medium carrot, grated
- 1 medium cooking onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup (125 mL) rice or cider vinegar
- 3/4 cup (185 mL) water
- 1/4 cup (60 mL) maple syrup
- 1 teaspoon (5 mL) kosher salt
- 1/4 cup freshly-squeezed lime juice (about 2 limes)
- Put all the ingredients except the lime juice in a medium-sized, heavy duty saucepan. Stir and bring to a boil over medium-high heat. Reduce heat to medium or medium low (just enough to maintain a steady simmer) and place a lid on the pan.
- Cook for 20 – 30 minutes, stirring often, until mango is completely softened.
- Remove from heat and add lime juice then puree with a stick or conventional blender (or use a food processor.
- Let cool slightly then pour into very clean jars or bottles and refrigerate for up to 2 months.
Makes approximately 3 cups / 750 mL of hot sauce.