- 3 Ataulfo mangoes
- 4 Habanero peppers
- 1 cup shredded carrot
- 4 green onions
- 3 cloves garlic
- ¼ cup lime juice
- 3 tablespoons rice vinegar (or pineapple vinegar, if you have it)
- ½ teaspoon salt
- Peel the mangoes. Remove the seeds from all but one of the habanero peppers. Add the mango flesh, peppers, shredded carrot, green onions, and garlic to a food processor. Pulse until smooth.
- Transfer to a medium saucepan. Stir in the lime juice, rice vinegar, and salt. Cook on medium-high until it boils. Reduce the heat and simmer for 10 minutes.
- Allow the sauce to cool slightly, then press through a sieve to remove any seeds and fruit pulp. Place in an airtight container or a bottle (a squeeze bottle works well) and store in the refrigerator until ready to use. This will keep for several weeks.
You can adjust the heat level in this sauce easily by adding additional peppers, including the seeds in the blend, or reducing the amount of peppers to suit your tastes.
Author: Shaina Olmanson
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Recipe by Food for My Family at http://foodformyfamily.com/recipes/mango-habanero-hot-sauce