The sweetness of the mango quickly dissolves into an assault on the tongue by the habanero.
This semi-sweet hot sauce could easily become your favourite hot sauce is perfect on tacos, with seafood, or even as a Bloody Mary kicker.
- 1 carrot, cut into 2.5 cm chunks
- ½ white onion chopped in large pieces
- ½ cup water
- 3 mangoes, cut into 2.5 cm chunks
- 1-2 habanero chillies, kept whole, stems removed
- ½ cup distilled white vinegar
- 1 tbsp agave syrup or honey or sugar
- 1 tsp kosher or coarse sea salt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.
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.
Remove from the heat and let cool before serving. Serve anywhere you would add hot sauce - on tacos, meat, or coconut shrimp.