New This Month

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


  1. 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.

  2. 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.

Cook's Notes

Wear thin plastic gloves to seed and devein chiles, and avoid touching your face.


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