I had seen, over the past couple of years, a mango hot sauce on cooking competitions. I put it on the list in the back of my mind of things to try. This year we were able to grow habaneros in our garden so it was time to try my hand at it.
The tricky bit is being able to taste test it as it is made so the flavours were balanced. Habaneros are not mild! I enlisted my husband in the tasting department.
I did a bit of research and was surprised to find, without fail, carrots were an ingredient. To me carrots taste more earthy than sweet but I thought it was worth a try.
In a sauce pan add 1-2 medium carrots, sliced thinly, half of a small onion, and a couple of cloves of garlic. Cover with water and bring to a boil.
Meanwhile, slice up 3 mangoes and 6 habaneros.
Add these to a blender and then scoop in the carrot mixture. I ended up using about a cup of the carrot mixture.
Add a tablespoon or two of lime juice and the same amount of apple cider vinegar. Blend completely. If it comes out too thick add water until you get the consistency you need.
I made about 5 cups so I canned them using normal canning processing. Process them for about 5 minutes. This is hot enough for my husband. It’s quite something! I look forward to adding it to recipes.