I have so many of my friends who are into “hot” and “heat”. I unfortunately am not one of these people. But I still make sure that I have homemade recipes and canned goods on hand to accomodate their tastes. My Habanero Mango Hot Sauce is one of these things.
Anything to Make My Friends and Family Happy
Some people just like hot. I get that.
Honestly, the first time I realized just how much heat meant to people was about 12 years ago. Back then, I worked third shift in a factory and made some wonderful friends. I am still close with a couple of them today.
We would stay up on Thursday after work to all go out to eat
Hot Sauce in Excess
The hottest sauce on the menu was the Habanero Mango sauce. This is what one of my friends just had to have. And he ate over 30 of them!
I guess he just loves hot sauce.
I do love the smell of all kinds of peppers. The reason that I avoid anything with heat, even just at a “spicy” level is that I have unmedicated Acid Reflux. I do not like taking medication as it upsets my stomach. The pain of that trumps the need to eat hot foods. I can just go without in order to avoid any unnecessary pain.
I just learned to live with it.
Garden Peppers and Hot Sauce
I love adding peppers to my garden rotation. Even if I don’t eat them, I love the color addition. Redneck like heat in moderation, so having the ability to give him a little heat is nice. Even if I’m not going to use it, I love making other people happy.
Habaneros are such a pretty orange color. It just pops in that sea of green in the garden. They are gorgeous fresh; very pretty dried, and make amazing infused oils. With so many uses and benefits, how could I NOT plant them??
Plant Those Peppers
This year, when you sit down to plant your garden, make sure to add some color. Plant some habanero peppers and other colorful fruits to liven up your green garden.
Think of it like edible landscaping.
We love color in our flower gardens. Why not have some in the vegetable garden too?
Then use those beauties to make this Habanero Mango Hot Sauce.
Habanero Mango Hot Sauce
Habanero Mango Hot Sauce
- 4 habaneros stems removed seeds are your choice Cleaning your peppers of all veins and seeds will reduce the heat a bit
- 1 cup grated carrot
- 1 lime zest, and juice
- 12 Thai chiles
- 10 ounces mango puree
- 1 onion roughly chopped about 1 cup
- 4 garlic cloves
- 1/2 cup vinegar
- 3/4 cup sugar
- 1 teaspoon salt
- In the food processor add the first 7 ingredients and pulse into small pieces. Add to pot with remaining ingredients.
- When soft (about 10 minutes of cooking) add to a blender to puree. Carefully place in blender, place a towel over the top, and start blender at the lowest setting and increase slowly so you avoid splatter. Remove or crush any solid matter left in the sauce and squeeze out every drop.
- Run the pulp through the blender adding 1 tablespoon vinegar and then press again. I ended up with 1 tablespoon pulp. Which you can refrigerate the pulp and use to add to whatever you want to kick up.
- Bring sauce back to a boil.
Hot Pack Instructions:
- To sanitize and prepare your jars for filling, place the empty jars in a pot, and cover and fill the jars with water.
- Bring the pot of water to a boil. Put jars in boiling water for 5 minutes. Turn off heat; remove the jars using tongs and hold upside down to remove the water.
- Hold the hot jars with a dry towel and fill with the hot cooked sauce using the funnel.
- Leave 1/4″ headspace.
- Wipe the rims of your jars.
- Place the lid on the jar and screw the cap on finger tight. Do not over tighten.
- Water should be 1 to 2 inches over jar tops. Add additional hot water if needed.
- Cover canner.
- Process jars 5 minutes. Start timing when water begins to boil heavily.
- After processing, lift rack and hook over the rim.
- Remove jars from canner with your jar lifter. Do not carry jars in canner rack.
- Set jars on a towel to cool for 12 to 24 hours.
- Wait for the “pop”. (I love this part!)
- When jars are cool, test for a seal by pressing down on the center of the lid. If the lid center is flexible, either reprocess immediately or store refrigerated. Label and store in a cool, dry, dark place.
Don’t be afraid to start your own home canning journey this year. It’s a dying art that I hope to help others learn. There is nothing better than having a food supply that is healthy, nutritious, and without all of the chemicals that are in the grocery store.
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