This tangy mango lime hot sauce is great on your avocado toast in the morning. The fruity and citrus flavours combined with the heat of the habanero peppers is wonderfully fresh. You can also adjust the heat up or down to your likeness.
What About the Heat in this Mango Lime Hot Sauce?
We really like condiment sauces because they add a little extra flavour to some of our foods and snacks. The great thing about homemade hot sauces like this mango lime hot sauce is that you can tailor the spice and flavour to suit your taste. We would rate the heat of this sauce at 3 out of 10. However, it would be great if you could let us know your rating if you make this. Peppers’ heat has a rating in Scoville Units or SHU. The habanero pepper rate at 325,000 SHU. An explanation of the origin of the Scoville Scale is offered here at Pepperseeds.eu.
A Few Preparation Tips
We strongly recommend that you wear a pair of latex or non-latex gloves to handle the habanero peppers while you are cutting them and removing the seeds. This will prevent painful stinging, particularly if you skin is dry. Better to contain the heat to your mango lime hot sauce and not your skin and eyes!
When dry-roasting the spices, we prefer to use a small heavy cast iron pan. A smaller heavier pan will distribute the heat and contain the spices. We also prefer to pre-heat the pan over medium heat so that the spices begin to roast straight away. Be sure to shake the pan or stir the spices continuously with a wooden spoon to prevent over-roasting or burning. In the same manner that properly roasted spices will enhance the flavour of your sauce, burnt spices will diminish its flavour. The intent is to roast the spices through and not just heat them on the surface. Better to do this low and slow that quickly over high heat.
Once the spices become fragrant or just begin to darken, remove them from the pan immediately and let cool before grinding in a mortar and pestle or a spice grinder. We use a small electric coffee grinder.
Try some of this Mango Hot Sauce with Creamy Roasted Garlic Hummus and some pita wedges. It is also a great condiment on a sandwich stacked with Baked Tempeh Bacon Strips or on Vegan Mexican Stuffed Peppers.
Go ahead . . . try it out! Let us know if you do, we love to hear from you! Leave a comment and a rating and don’t forget to tag us @plantedandpicked on Instagram and hashtag it #plantedandpicked. Remember to sit down and eat together as much as you can.
- 3 cups Ataulfo mango purée (about 5 mangos)
- 1 cup sweet onion coarsely diced
- 5 cloves garlic (medium cloves)
- 5 habanero peppers seeded
- 1 tsp sea salt
- 1 tsp coriander seed toasted and ground
- 1/2 cup apple cider vinegar
- 2 tbsp coconut sugar
- 1/2 cup freshly squeezed lime juice
- Peel mangos and remove pit and discard. Chop flesh coarsely and purée in a food processor. Set aside.
- Place coarsely chopped sweet onion, garlic cloves and seeded habaneros in a food processor and purée.
- Place coriander seed in a heavy pan and begin to heat on medium to toast seed, stirring to prevent burning. Remove seed from heat when aromatic and grind in a spice mill or a small coffee grinder. Alternatively, you may certainly use prepared ground coriander.
- Place vegetable purée in a heavy non-reactive pot and add sea salt and ground coriander and sauté on medium for 10 minutes or until aromatics are fragrant, stirring frequently.
- Add apple cider vinegar and coconut sugar and continue to simmer for 10 minutes.
- Remove from heat and add lime juice and mango purée, stirring well to combine.
- Optional: press sauce through a sieve to remove any pulp to produce the smoothest sauce texture. The texture is perfectly fine without this step.
- Place in bottles or jars and store in refrigerator.