This summer I went a little pepper crazy. I turned my backyard into a serious pepper farm. I grew shishito peppers, jalapeno peppers, Anaheim peppers, cayenne, tabasco peppers and of course, habanero peppers. Although they’re super spicy, habaneros also have a beautiful citrusy flavor that goes under appreciated because of their spice. I live for spicy food, but I know so many people who just can’t handle a habanero. This sauce is for you. Since I’ve paired the habanero with a super sweet and fruity mango, this sauce leans heavily toward the beautiful citrusy flavor of the pepper, rather than being super hot. Of course, this is still a hot sauce, and even one habanero pepper is super hot, so this is still not for the faint of heart. However, you can easily adjust the amount of habanero you use in the sauce to make it as spicy as you can handle. This sauce would delicious with chicken or shrimp, or added to a salad dressing for a spicy and fruity twist.
1 ripe mango
1- 2 habanero peppers
1/2 cup water
1/2 white onion
2-3 tbs vinegar
1/8 tsp garlic powder
1 tbs olive oil
salt to taste
- Peel the mango and roughly cut into slices. Do the same with the onion.
- Cut the stem off the habanero pepper and cut in half.
- In a sauce pan, simmer together the mango slices, onion slices, habanero pepper, olive oil and water until the mango, onion and habanero are significantly softer and the liquid has turned lightly orange.
- Transfer mixture to a blender and add a tablespoon of white vinegar.
- Blend the mixture until liquified and taste. Add more vinegar to your taste and blend again.
- Taste the sauce again and add salt to taste a little at a time.
- Transfer mixture to a jar and store in the fridge for a couple of weeks or freeze the mixture in a sealable plastic bag for future use. Enjoy!