Mango Habanero Hot Sauce

Name: Mango Habanero Hot Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 mediums carrots, peeled and chopped; 4 habanero chiles, stemmed, halved and de-seeded; 1 Tbsp cider vinegar; 3 cloves garlic; 4 servings kosher salt; 1 Tbsp freshly squeezed lemon juice; 1 mango, diced; 4 servings water, as needed

You can never have too many sauce recipes, so give Mango Habanero Hot Sauce a try. Watching your figure? This gluten free, primal, and whole 30 recipe has 60 calories, 2g of protein, and 0g of fat per serving. This recipe serves 4. This recipe covers 13% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. If you have lemon juice, mango, cider vinegar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a medium saucepot, add habaneros, garlic cloves and carrot. Cover with water, and bring to a boil over high heat.

Ingredients you will need

Whole Garlic Cloves

Habanero Chili

Carrot

Water

Equipment you will use

Pot

Lower the heat to medium, and simmer 8 to 10 minutes until carrots are tender. (It is very important to make sure the kitchen is well-ventilated during this step!)

Ingredients you will need

Carrot

Using a slotted spoon, transfer the chiles, garlic and carrots to a food processor (but do not discard cooking liquid).

Ingredients you will need

Carrot

Chili Pepper

Garlic

Equipment you will use

Food Processor

Slotted Spoon

Transfer the chiles and garlic to a food processor (but do not discard cooking liquid).

Ingredients you will need

Chili Pepper

Garlic

Equipment you will use

Food Processor

Add 1/4 cup reserved chile water, cider vinegar, lemon juice, diced mango and salt.

Ingredients you will need

Apple Cider Vinegar

Lemon Juice

Chili Pepper

Mango

Water

Salt

Purée the mixture about 30 seconds to 1 minute until completely blended. If too thick, thin out with water. Taste, and adjust vinegar or salt amount, if necessary. Keep in refrigerator for up to two weeks.

Ingredients you will need

Vinegar