Don’t let the pretty color fool you. Depending on your heat tolerance, it can be extremely hot (it will be for most people). You’ll just need a touch to add to other sauces to give it the punch you desire. If you dare, try it on its own drizzled over grilled chicken or shrimp. A few drops would also be super in a Caesar cocktail. This Caribbean inspired hot sauce is so versatile, you’ll want to always have a jar handy in the refrigerator!
- 30 habanero chilies
- 4 cloves garlic chopped
- 2 shallots chopped
- 2 carrots chopped
- 11/2 cups natural rice vinegar
- 1 cup honey
- 1 lime juice only
- 11/2 cup water
- 3 teaspoon kosher salt
- 1/4 cup corn starch mixed with 2 tablespoons water
- 1 large ripe red mango
- In a food processor bowl, add habanero peppers (whole peppers minus the stems) garlic, shallots and carrots and process until finely chopped.
- Add vinegar, honey, and lime juice. Process until very smooth.
- Pour the mixture into a medium pot, add the water and salt and bring to a boil. Reduce heat and simmer about 20 minutes.
- Puree the sauce by pressing through a sieve to remove all solids. Return to the pot. In a small bowl mix the corn starch with water and add to the simmering mixture. Stir.
- Cook about 10 minutes to thicken a bit. Puree the mango in a food processor till liquid and stir into the sauce. Pour into a large glass bowl to cool.
- Pour sauce into glass bottles with lids, but don’t seal till fully cooled. The sauce will keep for a few weeks in the fridge.
Caution. It’s really hot!