A zesty, vibrant habanero hot sauce infused with ripe, juicy mango, fresh lime juice, smoky cumin seed, and garlic. So versatile and just 8 ingredients and 25 minutes required!
To a small saucepan over medium heat, add water, onion, and cumin seeds. Sauté for 4-5 minutes covered, stirring occasionally to prevent sticking. Turn down heat and/or add a bit more water if browning too quickly.
Add garlic, habanero, and salt and sauté covered for 2 minutes, stirring occasionally.
Add mango, lime zest, and lime juice (starting with the lesser amount), vinegar (starting with the lesser amount), and water (starting with the lesser amount) and simmer covered for 3-4 minutes more.
Let cool slightly then blend until creamy and smooth (use a small blender safe for blending hot foods, such as a NutriBullet or Vitamix with a narrow base). Add more water to thin if too thick, then blend again.
Taste and adjust flavor as needed, adding more salt to taste, lime juice for brightness, vinegar for acidity, or some maple syrup (optional) to balance the heat and salt with a little sweetness (will depend on ripeness of mango).
Use immediately or store well sealed in the refrigerator for up to 2 weeks. Or freeze into ice cubes (using a mold) and store in the freezer for up to 2 months.
Video
Notes
*Recipe as written makes ~1 cup (240 ml). *Recipe adapted from the Mango Habanero Sauce in the Afro-Vegan cookbook by Bryant Terry. *If you don’t have habanero peppers, you can substitute another spicy chili or 1/2 - 1 tsp red pepper flakes, plus more to taste. *Use gloves or rinse hands thoroughly and avoid touching your eyes or face after handling hot peppers. *Nutrition information is a rough estimate calculated with the lesser amounts where ranges are provided and without optional ingredients.