Habanero + Mango + Pineapple = Caribbean Gold
I grow tons of hot peppers each year in my garden. An unhealthy amount of Ghost, Reapers, Jalapenos and my favorite… the beautiful Habanero. Good thing too, because the amount of hotsauce consumed in this house is substantial. This sauce consumes nearly all of my Habanero crop and then some. It’s that good.
I’ve been making this sauce for years, sharing it with friends, heaping it over tacos, eggs and chicken. Making chicken wing sauce with it, you name it. Super versatile and surprisingly not too hot (for my taste anyway).
The ket to this sauce is two-fold. How hot you want it is dictated by how many habanero seeds you include. The sweetness is controlled by the ripeness of the mango and pineapple. Wait till they are ripe, it makes all the difference!
Make a batch and let me know what you think…
Ingredients
- 10 Habanero peppers - half of them deseeded
- 2 cups mango - must be ripe!
- 2 cups pineapple - must be ripe!
- 1 cup white onion - chopped
- 8 cloves garlic
- 1 cup carrot puree
- 1.25 cup apple cider vinegar
- 1/2 cup water
- 1/4 cup honey
- 2 tsp fresh ginger - or 3tsp paste
- 1 tsp Cumin
- 1 tsp Allspice
- 1 tsp Curry powder
- 2 tsp Kosher salt
Instructions
- Add all ingredients to food processor. Puree twice.
- If you're using the sauce in the next few days and refrigerate, you can skip this next part.
Pasteurize
- Add to a large pot over medium heat and bring liquid to simmer at 180F and hold there for 10 minutes. Stir constantly to not burn sauce on bottom. This will give you great shelf-life of up to a year. I still refrigerate my sauce for best taste.
