Mango Habanero Hot Sauce


This is terribly hot as well as exciting for me also! I claim no originality with this having read something like this in a few different places, I simply adapted to to circumstances.


  • 4 habanero peppers, remove stems and retain seeds, minced fine
    [CAUTION: Use utensils or rubber gloves handling peppers. You will know pain if you don’t]
  • 3 mangos mashed to a pulp
  • 1 cup minced carrots
  • 1 LG red onion minced
  • 3 cloves minced garlic
  • 1/2 cup fresh lime or orange juice (or, not from concentrate)
  • Orange juice added as needed for texture
  • 1/4 cup malt vinegar (red wine vinegar also works in a pinch)
  • 2 TBSP olive oil
  • 1/2 TSP salt


  • Dump in all ingredients listed above
  • Puree in blender or food processor
  • Blend until fluid
  • Heat sauté pan, and add 1 TBSP olive oil and pre-heat
  • Add mixture to hot sauté pan
  • Stir regularly making sure that no burning takes place
  • After 5 minutes, reduce heat and let simmer an additional 3-5 minutes
  • Let cool to room temperature
  • For best flavour, let sit in refrigerator overnight covered

Then serve on tacos, burritos, with chips or eggs. An epic fool-proof topping.

Part of Tom’s Taco Ensemble

Enjoy!   Thomas Gorman – April 2017


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