Some Like it Hot

     Ever wonder what to do when your garden surprises you with 50 habaneros at the end of the season?  No…?  Probably not.  The answer: make habanero mango hot sauce!

     Homemade hot sauce is another one of those DIY things that makes a great gift for any friends or family who like the heat.  Aside from kicking up dishes and drinks, this sauce can be used to make spicy mustard dip, sweet-spicy corn relish, or as a sauce base with coconut milk over shrimp and rice.  About ½ teaspoon is enough to give nice heat to a pint-sized bloody Mary or about a two-cup serving of whatever dish you’d like to add it to.  If it turns out too spicy for your taste, you can dilute it as much as you like with more mango and bell pepper.  Or, rather than make large dilutions, you can also start by seeding the peppers, should you happen to have that much spare time.  And, if you can find it, I’ve been told that frozen mango puree works just as well as making your own.

     This recipe requires multiple uses of a food processor for mincing and pureeing, so make sure you have one on stand-by.  Also, be careful of vapors when taking the lid off the pot.  You may even want to open the windows for this one.
 

  Habanero Mango Hot Sauce

   Makes ~8 Cups

• 40-50 Ripe Habanero Peppers
• 1 Lg Onion, minced
• 6-8 Cloves Garlic, minced
• ½ Cup Rice Wine Vinegar
• 3-4 Lg Carrots, minced
• ½ Cup Sugar
• 5 Tsp Honey
• 5 Tsp Lime Juice
• 1 ½ Tsp Salt
• 4 Ripe Mangoes, pureed
• 3 Orange Bell Peppers, minced

   Directions:

1. Combine habaneros, onion, & garlic in saucepan.  Reserve ½ cup of this mixture.
2. Add vinegar, carrots, sugar, honey, lime juice, & salt to pot.
3. Simmer 20-25 minutes, to soften carrots.
4. Turn off heat and stir in mango, bell pepper, and reserved sauce.