Mango Habanero Hot Sauce recipe from Pati's Mexican Table Season 5, Episode 5 "Campeche: Tale of a Pirate City"
Ingredients
- 1 carrot, cut into 1-inch chunks
- 1/2 white onion, chopped in large pieces
- 1/2 cup water
- 3 mangoes, cut into 1-inch chunks
- 1-2 habanero chiles, keep whole, stems removed
- 1/2 cup white distilled vinegar
- 1 tablespoon agave syrup, or honey or sugar
- 1 teaspoon kosher or coarse sea salt
To Prepare
- Place the carrots, onion and water in a blender and puree. Add the mangoes and puree until smooth. Carefully, adding one at a time, blend in the habaneros for one more minute until smooth.
- Pour the mixture into a large saucepan, add the vinegar, agave syrup and salt. Bring to a boil, reduce heat to low, cover partially with a lid and simmer until the sauce coats the back of a wooden spoon, about 30 minutes. Stir every 8 to 10 minutes to make sure doesn't stick to the bottom of the pan.
- Remove from the heat and let cool before serving.
Hi Pati, I’ve been watching a few episodes recently and your Coconut Shrimp featured today. Had a look at the recipe online and it’s on my wish list. I have portions of your Almendrado with Chicken in the freezer right now. (Sydney, Australia)
Thanks so much Peter for watching the show! Stay tuned because the new season will premiere early October 😉
Can you use frozen mango for this recipe?
Yes you can!
This sauce combines two of my lifetime favorites. Mango and heat. I used to buy a commercial one but this one its so much better. I’m in love again! Thank you for sharing your love and passion for the kitchen. It sparks mine back. My daughters and I love doing your recipes.
Yay! I’m so glad you are making your own now.
if making a large batch can you use a canning method to save for a later time?
Mine doesn’t last very long in my house…but yes give canning it a try!
Loved the episode!! I hope to try to make all the recipes. Gracias
Yay! I hope you enjoy all of the recipes!
Patti , I just adore you and your family. I’m 68 years old and I hope to try your recipes in the very near future. I haven’t cooked in a long time because I’m a widow and leave alone but you inspire me so much plus you remind me of Mexican American heritage or as they say Tex/mex. thank you for love of food and family. Gracias
Oh thank you so much for your comment Sylvia! I’m so happy to hear that you are inspired.
What other dishes would you recommend this sauce with?
Oh so many…other seafood, chicken wings…whatever you like!
My husband came home with Habanero plants so as soon as they produce I’ll be making this.
Yay!!!
Delicious, I made your coconut shrimp. It was perfect!! Thanks you
So happy you enjoyed it Marina!
I just saw this episode right now and couldn’t resist to subscribe to your newsletter!!!
So easy and yummy!
Thank you Ivonne!
Can you can this sauce & save for later use as a side to other dishes? It’s delicious.
Hola Amber, The sauce is great on a range of dishes and it keeps for up to 1-2 weeks in a tightly sealed container in the fridge.
I made it with my kids and they loved
Thank you
Super happy to hear that Rosa!
Yummy
🙂