Easy Mango Habanero Hot Sauce and More Pressure Cooker Goodies
This mango habanero honey garlic sauce delivers a smooth, spicy-sweet flavor with bold habaneros, tropical mango nectar, warm spices, and zesty lime—perfect for drizzling, dipping, and marinating.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 4 habanero chilies seeds removed
- 10 oz mango nectar
- 1 carrot diced
- 1 small yellow onion diced, about ¾ cup
- 5 cloves garlic
- ½ cup rice vinegar or white or apple cider vinegar
- 2 teaspoons fresh lime juice
- 2 tablespoons honey
- ½ teaspoon ground allspice
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
Instructions
Instructions
- Heat a medium saucepan over medium heat. Add diced carrot, onion, and garlic. Sauté 5 to 7 minutes until soft and aromatic.
- Add habanero chilies, mango nectar, vinegar, lime juice, honey, allspice, and ginger. Stir well.
- Bring mixture to a light boil, then reduce to a simmer. Let simmer 15 to 20 minutes until carrots are tender and flavors meld.
- Remove saucepan from heat and let cool slightly.
- Transfer mixture to a blender and blend until smooth. Use caution when blending hot liquids.
- Optional: Strain the sauce through a fine mesh sieve for a smoother texture.
- Pour sauce into a clean bottle or jar and allow to cool fully before sealing.
- Store in refrigerator for up to 2 weeks.
Notes
Use gloves when handling habanero peppers and always blend hot sauces carefully.