A smooth and balanced sweet and spicy hot sauce recipe featuring habanero chili peppers and Ataulfo mangoes.
I have really good intentions. I mean, honest to goodness, heartfelt intentions like sharing hot sauce recipes and coconut cod tacos before May 5th. Intentions, however, do not produce results on their own and can be unraveled into nothing. Besides, to postulate that Cinco de Mayo is somehow the only day to eat tacos and hot sauce would be misguided at best. Wholly inaccurate.
Instead, I’ll offer up habanero mango hot sauce today and coconut cod fish tacos as a door prize for those of us who will be eating tacos all summer long with margaritas poured from pitchers on asphalt driveway of our neighbors’ homes.
The Ataulfo mango is sweet and creamy, characteristically less stringy than its cousins. They’re in season right now through July, and their appearance en masse is a true sign of spring, which has been daring to shine a little brighter these days. My children took off for school today, knees exposed to the crisp cool air feeling confident that shorts were the right choice for the 62-degree heat wave.
This hot sauce uses carrots to provide some structure to the sauce, but the flavor profile is centered around the heat from those bright orange habaneros and the sweet from the mangoes. A bit of lime juice and vinegar help balance it out, and you’re left with a smooth sauce that begs to be drizzled over fish tacos or your favorite nacho fillings.
Mango Habanero Hot Sauce
- 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.
Whole Foods Market is generously providing a $75 gift card for you to get in on the Mango Madness or anything else your heart desires. If you haven’t already, check out The Whole Deal for coupons and offers in your area. It’s a great way to get ideas for menu planning.
*This giveaway is provided by Whole Foods. This post is not. All recipes, opinions, ramblings, and everything else provided by yours truly.