Habanero Mango Hot Sauce
This Habanero Mango Hot Sauce is fiery, fruity, and tangy all at once. Fermented habaneros and mangoes create a bold, complex heat balanced by tropical sweetness. Perfect for drizzling over tacos, grilled meats, eggs, or anything that needs a spicy kick with flavor depth.
$10–$14 depending on peppers and mango availability
Equipment
- Fermentation Jar with Airlock – For fermenting mangoes and peppers.
- Weight or Fermentation Stone – To keep solids submerged.
- High-Speed Blender – For smooth sauce texture.
- Fine Mesh Strainer or Cheesecloth: – To strain final sauce.
- Glass Bottles or Jars – For storing finished hot sauce.
- Measuring Cups & Spoons – For accuracy.
Ingredients
- 15 – 20 Habanero peppers seeded and cored
- 2 mangoes cut into cubes
- 1 sweet bell pepper chopped
- 1 onion chopped
- 1 segment fresh ginger about 2 inches, peeled and cut into pieces
- 2½ tbsps salt
- 1 qt water
- 1 – 2 cups apple cider or white vinegar reserved
Instructions
- Pack mangoes, peppers, onion, and ginger into a fermentation jar.
- Combine salt and water, stir until the salt is fully dissolved to make the brine.
- Add weight to the fermentation and pour in the brine to cover and fully submerge all the solid ingredients.
- Top with a lid and airlock.
- Add the fermented mango, pepper, onion, and ginger to blender with 1 cup of the fermentation liquid. Blend until smooth and then add vinegar to taste. Hot sauce will keep refrigerated for at least 2 months. (Don't worry about the white cloudiness as it is normal.)
- Strain through a chinoise or strainer with a cheesecloth reserving the brine.
- Heat the sliced garlic in the oil gently until lightly golden brown. Strain; keep the garlic and oil separated.
- Add the peppers to the blender. Add the vinegar and the brine. Blend until the mixture begins to become smooth.
- Then, add half of the oil (never adding the garlic). Finish blending until smooth. Taste; adjust if needed. Strain.
Notes
Customizations:
- Sweeter: Use very ripe mangoes or add 1–2 tbsp honey after blending.
- Smoky: Add 1 roasted bell pepper or ½ tsp smoked paprika.
- Extra Tangy: Increase vinegar by ½–1 cup for more acidity.
Storage Tips:
- Store in sterilized glass bottles in the refrigerator for up to 2 months.
- Shake before use, as natural separation may occur.
Serving Tips:
- Great on tacos, eggs, grilled chicken, or seafood.
- Mix into mayo for a spicy sandwich spread.
- Drizzle over rice bowls or roasted vegetables.
Fermentation Tips:
- Keep all solids submerged in the brine to avoid spoilage.
- A little cloudiness is normal during fermentation—it’s healthy lactic acid bacteria.
- Taste daily after day 5; the longer it ferments, the tangier the flavor.
Nutrition
Calories: 84kcalCarbohydrates: 21gProtein: 1gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 4999mgPotassium: 246mgFiber: 2gSugar: 18gVitamin A: 1280IUVitamin C: 45mgCalcium: 31mgIron: 0.3mg
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