| Mango Habanero Hot Sauce
Mexican
Salsa Picante de Mango y Habanero
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| Really hot sauce that goes with Coconut Shrimp. Mangoes typically used here are the large red-green variety. If using the smaller yellow mango, you will need five mangoes. From Pati Jinich of The Mexican Table. |
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| Ingredients |
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1 carrot cut into 1-inch chunks
1/2 white onion chopped in large pieces
1/2 cup water
3 mangoes cut into 1-inch chunks (see note)
1 habanero chili, whole, stems removed
1/2 cup white distilled vinegar
1 tablespoon agave syrup (or honey or sugar)
1 teaspoon kosher salt
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Steps
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| 1 | Place the carrots, onion and water in a blender and puree. Add the mangoes and puree until smooth. Carefully, adding one at a time, blend in the habaneros for one more minute until smooth. Taste for heat level, you may want to blend in one more habanero. |
| | 2 | Pour the mixture into a large saucepan, add the vinegar, agave syrup and salt. Bring to a boil, reduce heat to low, cover partially with a lid and simmer until the sauce coats the back of a wooden spoon, about 30 minutes. Stir every 8 to 10 minutes to make sure doesn't stick to the bottom of the pan. |
| | 3 | Remove from the heat and let cool before serving. |
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| Yield |
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original recipe yield: 2 Cups
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| Notes
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Shrimp Enchiladas in a Rich Tomato Sauce
Pati Jinich https://patijinich.com/shrimp-enchiladas-in-a-rich-tomato-sauce/
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