Mango Habanero Hot Sauce
Ingredients
- 7 habanero peppers, destemmed
- 1 carrot, chopped
- 1 onion, chopped
- 1 cup chopped mango
- 4 cloves garlic, peeled
- 3 Tbsp apple cider vinegar
- Juice of half a lime
- Kosher salt, to taste
Instructions
- In a medium saucepan, add habaneros, carrots, onion, and garlic cloves. Cover with water and bring to a boil over high heat.
- Lower the heat to medium and simmer until vegetables are tender, about 10 minutes.
- Using a slotted spoon, transfer the chiles, garlic, carrots and onion to a food processor. Reserve cooking liquid.
- Pulse until combined. Then add 1/4 cup of reserved water, the vinegar, lime juice, mango and salt. Puree until completely blended, about 1 minute. Add more water to loosen the mixture if the sauce is too thick.
- Taste and adjust seasoning, adding more salt, vinegar and/or lime if necessary.
- Transfer the hot sauce to a bottle or jar and keep in the refrigerator for up to two weeks.