Agent Orange Habanero Mango Hot Sauce

Agent Orange Habanero Mango Hot Sauce

Hot peppers have become far more available in Canada over the last number of years. In many of the local grocery stores, there is always a supply of jalapeno, scotch bonnett, and thai chilies. I wish that serrano peppers were more prevalent up here because they are the perfect heat for me to include in many dishes. A month or so ago, a store got a shipment of habanero peppers. I bagged up more than half the stock. Knowing that I likely wouldn’t see them again for a while, I threw the bag in the freezer so that I could pull out one or two at a time when needed.

Habanero peppers are not a pepper to mess around with unless you are serious about some heat in your food. Chili pepper heat is measured by a heat index called Scoville units. To understand just how hot a habanero pepper is, it is best to compare it to another. A jalapeno pepper has a heat index of 2,500-5,000 Scoville units. and a cayenne pepper has 30,000 – 50,000 Scoville units. Compare those to the habanero pepper which is a scorching 100,000 – 350,000 Scoville units!

habanero mango sauce

This sauce has such a wonderful flavour. The mangoes provide a sweet and fruity base to the sauce, but the habanero peppers give it a serious kick. Once making this sauce, I tried it on many different things. There was no surprise that it is outstanding on burgers and hot dogs. It also goes great with chicken or fish. One other dish I tried the sauce on was vanilla ice cream. You may not believe me, but it actually tasted incredible! The next thing I want to make with them is popsicles!


Agent Orange Habanero Mango Hot Sauce
 
Prep time
Cook time
Total time
 
2 tbsp olive oil 1 onion, minced 1 orange bell pepper, minced 4 garlic cloves, minced 3 habanero peppers, including seeds! 2 cups mango fruit, chopped ¾ cup vinegar ¼ cup honey
Author:
Serves: 3 cups
Ingredients
  • 2 tbsp olive oil
  • 1 onion, minced
  • 1 orange bell pepper, minced
  • 4 garlic cloves, minced
  • 3 habanero peppers, including seeds!
  • 2 cups mango fruit, chopped
  • ¾ cup vinegar
  • ¼ cup honey
Instructions
  1. Heat the olive oil in a saucepan at medium heat. Add the minced onion, orange pepper and garlic. They should be tender in about 5-7 minutes.
  2. Add the remaining ingredients and bring to a boil. Lower the heat and let the sauce simmer for 15-20 minutes.
  3. Puree in a blender until smooth with no chunks.
 

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16 comments

  1. I absolutely believe this is great on ice cream – I have been known to do the same :)

    mango and habanero is a favorite pairing in our house too – and it is so versatile!

  2. Holy cow – on ice cream??

  3. Ice cream-now that is an interesting pairing but one that I can totally see working! :)

  4. Great blend of heat and sweet! I think mangoes were a perfect choice for this hot sauce. Definitely a great condiment to have in the fridge. Also, love the name.

  5. I love that you tried this on ice cream! There’s something about brightly-coloured dishes that make them especially tempting. And living in Toronto, I know what you mean when you stock up on food when it’s available. Sometimes I have serious blogger envy of cooks in warmer climates!

  6. Oooo, I bet it’s fantastic on ice cream! Habanero is a tough little pepper, sooooo HOT but good in moderation.
    Great job on the sauce!

  7. Woah 3 whole peppers with the seeds! This must be a delicious doozy of a sauce. The color is absolutely appealing and the presentation, as usual, is quite tasteful. Great post, Steve!

  8. I’m a bit scared. But, I’m totally in! Gorgeous color for the sauce as well!

  9. What a gorgeous color! Looks like a must try sauce.

  10. I might have to cut the habaneros down…this sounds intense! But I love the combination of flavors…and the name :)

  11. What a fun sauce! My hubby loves habanero peppers. We have always grown them in our garden, and had a great time experimenting with them.

  12. “[O]range pepper, minced” = orange bell pepper?

  13. Living close to New Mexico means that we have a solid selection of peppers throughout the year, so I’m rather spoiled. Love the daringness of this recipe Steve.

  14. Wow Steve we must be on the same wavelength! I made a spicy mango dipping sauce today. :) I added Thai bird chilies… which were not as crazy hot as habaneros. Wow.. you’re the 2nd person today I have seen using those hot little chilies. :) This looks great.

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