Mango & Fresno Hot Sauce

Aka, Summer fruity Hot Sauce

Sweet mango, perfect Fresno chilies, and some very hot habaneros make a great summer hot sauce.

 WARNING: always use latex gloves when handling hot peppers and hot sauce. These babies can BURN your skin!!
NOTE: this recipe makes about 2 x 5-oz bottles of hot sauce plus a little extra for nibbles

INGREDIENTS

  • 2 super hot peppers, like Habanero, Scorpion, or Scotch Bonnets

  • 2 medium hot peppers like Fresno or Jalapeno

  • 4 shallots

  • 4 cloves garlic

  • 1/2 cup mango, fresh or frozen

  • 1/2 cup apple cider vinegar

  • 1/2 cup water

  • 3/4 teaspoon Himalayan pink salt

DIRECTIONS

1.     Remove the stems and roughly chop up the peppers along with garlic, shallots. and mango, and add them to a pot with the water and the salt. You can remove the seeds if you want a milder sauce.

2.     Cover the pot, bring the mix to a boil, then reduce the heat to low and simmer everything for 8 minutes or so, until the peppers and garlic are just soft. Make sure there is still water in the pot, adding a tablespoon of water if it evaporates.

3.     Cool the mixture slightly, then transfer it to a food processor or blender. Add the vinegar and process until the sauce is nice and smooth, about 20 to 30 seconds. Adjust to taste, adding more salt if desired.

4.     Too thick? You can add a bit of water and vinegar, adding 1 tablespoon of each at a time to make sure acidity is balanced.

5.     Fill bottles or jars with a funnel and cap.

6.     Let cool to room temperature and refrigerate. Hot sauce should last at least 1 year in the fridge. How do you know if it has gone bad? It will get moldy.

EQUIPMENT you need

  • A stove to cook ingredients

  • 1 Small pot with a lid

  • 1 Cutting board

  • 1 Knife

  • 1 Blender or food processor

  • Latex or similar gloves

Laena McCarthy