Hot Sauce Habanero Mango Ginger
Easy and spicy hot sauce.
- Servings20 Portions
- Cook Time45 min
This hot sauce was the result of some experimenting while combining a few hot chilis with other flavors that was available to me at that time. I really like the mango and ginger combo and adding a bit of habanero heat to the mix gives it some bite, but still not TOO much (in my opinion).
I chose habanero in this sauce partly because I like them, but also because my habanero plants produced a lot of chilies at one time and I needed to use them. The heat from the habanero will of course be present so it may not be a sauce for everyone. However, I think that all other flavors takes up a lot of space anyway and this is no sauce that just lets the heat in the chili take over completely. Admittedly, a habanero can vary quite a lot in heat, but since the sauce contains a lot of the other ingredients, the end result is spicy, but not excessive.
You can of course make this sauce spicier by substituting or adding some of the chilis according to taste. The habanero chili is somewhat high up on the scoville scale. If you do pick one of the hotter chilis, make sure to wear gloves and glasses and stay in a well ventilated area to avoid injuries.
I will continue to experiment and have lots of exciting chili varieties on the way home for next season. I have also invested a little in hydroponic cultivation, which works really well for chilis, so look forward to some new recipes in the summer of 2022. I hope to be completely self-sufficient in chili and based on how much harvest this years cultivation gave, I suspect it will not be difficult. But even if you do not grow chili yourself, I think you should try making your own chili sauce. In Swedish grocery stores, fresh "dutch chili", jalapeño, piri piri and habanero are common all year round. If my cultivation would be good, I also plan to document this and post more information on the website. My recipes for chili sauces will then also be updated so they contain links to this cultivation diary. I have high expectations for next season and I hope you who read this are also curious to see what I can conjure up for crazy combinations. I might try to make a little more specialized sauces that go well with a certain type of side dish or ingredient as well.
The sauce have a shelf life of at least 3-6 months when refrigerated and unopened, but check before use anyway and if you are unsure throw it away and make a new batch.
In this recipe I use "white vinegar" which is difficult to find in Sweden. However, it is perfectly possible to mix ättikssprit 12% (vinegar essence) with the same amount of water (50% ättikssprit and 50% water) to produce almost the same thing yourself.
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- Peel and cut the onion and garlic into smaller peices and fry them in a pan with the oliveoil for about 10 minutes.
- Split the chili and remove the seeds (or keep them for even more heat).
- Put all ingredients in a blender and blend until smooth.
- Filter through a seive if you want an even smoother sauce, but its not necessary.
- Bottle and heat bottles (boil or sous vide for much longer) to kill some bad bacteria.