Low Calorie Mango Habanero Hot Sauce
Fresh habanero and mango hot sauce with apple cider vinegar, garlic, and lime juice. Blended smooth, then simmered until thick and strained for a balanced sweet-spicy condiment. Store refrigerated up to 2 weeks or freeze for later use.
Ingredients
Instructions
- 1
Remove stems from habanero chilies. If less spiciness is desired, remove and discard seeds.
- 2
Add peppers, mango cubes, sliced carrot, sliced white onion, garlic cloves, salt, apple cider vinegar, and lime juice to blender or food processor.
- 3
Blend until smooth.
- 4
Transfer sauce to saucepan and place over medium heat.
- 5
Simmer, stirring often, until thickened.
- 6
Remove from heat and cool to room temperature.
- 7
Strain sauce through fine mesh strainer.
- 8
Transfer to glass jars.
Tips
Stir often during simmering to prevent burning.
For milder sauce, remove habanero seeds before blending.
Good to Know
Refrigerate in glass jars up to 2 weeks. Freeze in freezer bags for extended storage.
Prepare up to 2 weeks ahead and refrigerate, or freeze for longer storage.
Serve as condiment with tacos, grilled meats, eggs, or rice bowls.
Common Mistakes
Do not skip stirring during simmer to avoid burning on pan bottom.
Do not skip cooling to room temperature before straining to avoid burns and ensure proper consistency.
Substitutions
slightly less heat