Mango Habanero Hot Sauce

This hot sauce is a little sweet with a whole lot of heat, and one of my all time favorites. Habaneros have a floral and slightly citrusy flavor, with a ton of heat that perfectly balances the sweetness of mangoes. Be careful, the heat in this sauce will sneak up on you.

In this sauce we use dried mangoes. When the dried mangoes are re-hydrated in the vinegar and water, they will expand, giving the sauce a thick, glossy consistency. The fibers in dried mangoes have broken down, so there won't be any stringy fibers found in fresh mangoes. 

Ready in: 30 mins

Heat: 🔥🔥🔥🔥🔥

Ingredients:

1 Dried Habanero, seeds removed

2 slices Dried Mango

1 Cup Water

1/2 Cup Vinegar (White or Cider)

1/2 tsp Salt

Instructions:

• Pick stems off the Habanero and remove seeds. 
• In a saucepan, combine all ingredients.
• Place the saucepan on medium heat and bring the mixture to a boil, then reduce the heat to low and let it simmer on low for 5-10 minutes. Once the chili and the mango slices are very soft, the simmer is done.
• Remove the saucepan from heat and let the mixture cool for 5 minutes, or until no longer steaming heavily.
• Optional Step: Using gloves you can remove remaining seeds from the chili. 
• Using a blender or food processor, blend the mixture until it is smooth and there are no chunks.
• Pour the blended mixture into a clean and sterilized bottle or jar and let it cool to room temperature.
• Adjust to taste: Once the sauce has cooled, taste a very small amount. Be careful, Habaneros pack a serious punch. The sauce should be slightly sweet, a little tangy from the vinegar, and hit you with the heat at the end. If it needs more tang, add a spoonful of vinegar. Adding more salt is not recommended, since it will overpower the delicate flavors in the sauce
• Store the hot sauce in the refrigerator and use it within 2 months. 

Thats it! You now have a Habanero inferno to put on your tacos! Any fish, shrimp, or chicken tacos will go amazingly with this sauce.