Habanero-Mango Hot Sauce
Try this spicy but slightly sweet sauce over meat, fish, or eggs.
- Yield: Makes 3 2/3 cups
Source: Martha Stewart Living, March 2006
- 1 large carrot (about 6 ounces), chopped
- 1 small onion (about 4 ounces), chopped
- 7 small fresh orange habanero chiles, seeded and deveined
- 2 ripe mangoes, peeled and seeded
- 2 1/2 teaspoons coarse salt
- 1 teaspoon light-brown sugar
- 3/4 cup distilled white vinegar
Process carrot in a food processor until very finely chopped; set aside. Process onion in food processor until very finely chopped; set aside. Pulse chiles in food processor. Return carrot and onion to food processor. Add mangoes, salt, and sugar. Pulse to puree, about 2 minutes.
Transfer to a medium saucepan, and stir in vinegar and 3/4 cup water. Bring to a boil. Reduce to a simmer; cook, stirring occasionally, about 25 minutes. Let cool completely. Divide among small bottles, or pour into an airtight container. Store in the refrigerator up to 6 weeks.