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Mango Habanero Hot Sauce

2 cups
Salsa Picante de Mango y Habanero


  • 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.