Mango habanero sauce

[Henrik]

Hey folks, I decided to knock out a simple yet tasty mango habanero sauce today. I had two habaneros and wanted to make a small batch. This turned out real tasty. Nice fruitiness from the mango, but with a classic kick. It's definitely hot, but not insanely hot.


Servings: 0.6 quarts of sauce


Cooking time: 25 minutes


Ingredients

• 2 habaneros
• 3.5 oz mango (in pieces, I used frozen mango, but fresh works equally well)
• 3 tbsp sugar
• 1 yellow onion
• 3.5 tbsp rice vinegar (apple cider vinegar works just as well)
• 1 can strained tomatoes (14 oz)
• 1 clove garlic
• 2 tbsp cooking oil (canola oil or peanut oil)
• 0.5 tsp salt

Instructions

• Peel and chop the onion finely. Cut the habaneros in half and chop finely too.
• Heat up a pan and add the oil. Fry the onion and habaneros on medium heat for 5 minutes until they soften up, but avoid charring them. Stir every now and then.
• Add the rest of the ingredients and let it simmer for 15 minutes on medium heat.
• Transfer to a blender or food processor and blend until smooth.

Enjoy!

[Mosca]

How long would you keep something like that in the fridge?

The reason I ask is, most salsa recipes say a day or two. But my experience is several days (as many as five, but it’s best on days 1 and 2) for uncooked salsas like pico de gallo; a couple-three weeks for cooked salsa like salsa ranchero; and indefinitely for pickled salsas (made the same way as cowboy candy is made). For example, If I chop tomatoes, onion, peppers, and add garlic, lime, salt, and cilantro, I’ll use that over the next several days. if I blacken habaneros and garlic in a skillet, and purée that with salt, lime juice and water, I’ll use it over a couple weeks. If I sauté onions and garlic and blackened peppers and tomatoes or tomatillos, then add lime and salt and cilantro, that will last a couple-three weeks. If I pickle hot peppers, I don’t bother to remember the date, I just use them until they’re gone and then make more.

[Henrik]

Me; I keep it for a week or two. I'm not a food scientist, but with the vinegar and habanero in it this sauce won't go bad in a few days. I usually taste it to see if and when it doesn't taste right anymore.

[surfdog]

I call habanero peppers “mangos from hell.” LOL

The thing is, if you get rid of the heat…they taste surprisingly like mango, which is probably why they work so well together. There are no dissonant notes so to speak.

Almost forgot…that does sound tasty.

[Henrik]

Lol, I haven't heard that before, but will remember it from now on. The habaneros do have a fruity note, so it makes sense.

[Porkies]

Sounds tasty! It has a very nice coloring also

[acorgihouse]

I will use this, thanks. I have been making a mango chutney for years, to give as Christmas gifts. Several of the "usual people" I give to tell me they put in hot sauce or hot peppers. I'm not into that kind of heat, so I let them do as they please, but I may give this a whirl and see how it goes over.

[surfdog]

With a bit of patience, you can get rid of most/all of the pith (placenta) & seeds…and bring the heat down quite a bit. Though I DO recommend wearing gloves for this…that capsaicin is unforgiving.

[Henrik]

+1 on the gloves...

[Mosca]

Gloves are good.

Habaneros have the heat in both the flesh and the pith. Taking the pith out only helps a little. As you get higher and higher up the scale, the heat is more evenly distributed throughout the flesh and pith.

[Sweaty Paul]

That looks and sounds delicious. It’s on the “must try” list.

[DTro]

Thanks @Henrick -The last two peppers from my habanero plant are in the fridge just waiting for a recipe like this.

[texastweeter]

Buc-Ees makes a habanero mango sauce that my daughter likes. My dad makes a habaneto peach jelly and ice cream we all like. I make a muskmellon habanero salsa thet everyone likes too. It is a very versatile chili.

[surfdog]

And it pairs amazingly well with fruit.

[hoovarmin]

It sounds fantastic. What will you use it for?

[Henrik]

Thanks! I use it as a daily condiment for all red meat. I need my chili fix, and my wife doesn’t like hot food at all, so having this sauce on the side is great.

[texastweeter]

It's killer on pork, especially cured pork like ham, bacon, so forth

[hoovarmin]

Just added this to Paprika. I tried to get all my grocery shopping for the next few days done today, but dang if I'm not going back so I can serve this with the pulled pork I'm doing for New Year's Day. Thanks, Henrik

[texastweeter]

Were doing ham with a habanero peach glaze. Very similar

[hoovarmin]

texastweeter anything with peaches is up my alley

[Henrik]

Sweet!