Best 3 Mango Habanero Sauce For Canning Recipes

Indulge your taste buds in a tantalizing journey with our collection of delectable Mango Habanero Sauce recipes. These vibrant sauces, crafted with the perfect balance of sweet and spicy flavors, will add a burst of flavor to your culinary creations. Savor the fiery heat of habaneros tempered by the tropical sweetness of mangoes, creating a harmonious symphony of flavors. Whether you prefer a smooth, velvety texture or a chunky, rustic sauce, our recipes cater to your every desire. Explore the versatility of these sauces, perfect for adding a kick to grilled meats, fish, tacos, or even as a dipping sauce for your favorite snacks. Get ready to ignite your taste buds and elevate your meals to new heights of flavor with our Mango Habanero Sauce extravaganza!

Here are our top 3 tried and tested recipes!

SWEET AND KICKIN' MANGO-HABANERO HOT SAUCE

Sweet and Kickin' Mango-Habanero Hot Sauce image

A complex fruity hot sauce highlighting the superb pairing of the Caribbean habanero alongside the wonderful succulent flavors of the mango. This recipe is not for the faint at heart; it has a very sweet beginning with a kick at the end. This golden sauce is delectable.

Provided by DBWood

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Wing Sauce Recipes

Time 45m

Yield 128

Number Of Ingredients 15

Ingredients

2 tablespoons extra virgin olive oil
1 large sweet onion, chopped
7 ripe mangoes, cored and chopped
1 fresh peach, chopped
⅓ cup honey
15 habanero peppers, stemmed, or more to taste
¼ cup yellow mustard
2 ½ tablespoons salt
2 ½ tablespoons paprika
1 ½ tablespoons ground white pepper
1 tablespoon ground cumin
⅓ teaspoon ground allspice
¼ cup light brown sugar
1 ½ cups white vinegar
½ cup apple cider vinegar

Steps:

Heat olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
Combine the onion, mangoes, peach, honey, habanero peppers, and mustard in a food processor. Process until smooth; mix in salt, paprika, white pepper, cumin, and allspice. Add brown sugar; continue to process until well combined.
Pour mango-habanero mixture into a large saucepan. Bring to a boil. Add white vinegar and apple cider vinegar, stirring frequently until thoroughly combined. Boil until thickened, 10 to 12 minutes. Pour sauce into jars or containers.

Nutrition Facts : Calories 13.3 calories, Carbohydrate 2.8 g, Fat 0.3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 142.4 mg, Sugar 2.4 g

HABANERO MANGO HOT SAUCE

Habanero Mango Hot Sauce image

I blend fresh organic carrots, mango, onions, garlic, and a hint of lime juice with the Habanero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Creating a spicy but not overpowering sauce that allows you to spice your food without drowning out the original flavor. The capsaicin is not only hot on the tongue, it is brutal on the eyes or in cuts on your fingers. When preparing peppers you can wear rubber gloves to protect your hands and keep your hands clean. capsaicin has a way of staying on your hands even after washing. Safety glasses will help you avoid splashes or touching your eyes while cutting and cleaning peppers. The steam from boiling vinegar is very strong. Avoid breathing it. Cooking your hot sauce will help blend the flavors together, break down pieces of solid ingredients and pasteurize the sauce. It is an important step which should only be skipped if the sauce will be used up completely within 1 week. These Bottles can be processed and be bought at http://www.leeners.com/index.html for directions on canning http://www.leeners.com/hotsauce-about-bottling.html

Provided by Rita1652

Categories Sauces

Time 50m

Yield 4 cups, 192 serving(s)

Number Of Ingredients 10

Ingredients

4 habaneros, stems removed seeds are your choice Cleaning your peppers of all veins and seeds will reduce the bit
1 cup grated carrot
1 lime, zest and juice
12 Thai chiles
10 ounces mango puree
1 onion, rough chopped about 1 cup
4 garlic cloves
1/2 cup vinegar
3/4 cup sugar
1 teaspoon salt

Steps:

In the food processors add the first 7 ingredients and pulse till small pieces. Add to pot with remaining ingredients.
Then 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 slowest setting and increase slowly so you`ll have no splatter. You can also run your sauce through a hand crank food mill. If one is not available, a kitchen sieve will also work. The objective is to 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 bottles for filling, place the empty bottles in a pot, and cover and fill the bottles with water. Bring the pot of water to a boil and boil the bottles for 5 minutes. Turn off heat; remove the bottles using tongs and hold upside down to remove the water. Do not boil the dropper fitments or caps.
Hold the hot bottle with a dry towel and fill it with the hot cooked sauce using the funnel. It may help to first pour the cooked sauce into a clean measuring cup with a spout and then pour into the funnel from the measuring cup. Place the dropper cap on the bottle and screw the cap on tight. Turn the bottle upside down and let set for 5 minutes; this will sanitize the lid. If you choose to use the tamper proof seals, you can use a hairdryer to shrink them in place over the cap. At this point your bottled sauces should be stored refrigerated.
If canning, pour hot liquid in hot bottles place in a water bath cover the plastic tops. The plastic restrictors and the liners in the caps cannot be boiled separately.
Aging:.
The longer the sauce ages, the more complex the flavor will become. Properly packed hot sauce will last six to nine months unopened.
Take note on Water Bath Canning:.
Thoroughly wash lids and smaller sized jars (Quart size not recommended) in hot sudsy water, then rinse. Heat jars and lids in hot water, approximately 180 degrees, prior to filling. Fill canner with water as indicated below, position rack and begin to heat.
Fill hot jars with prepared recipe. Leave recommended headspace according to recipe.
Wipe jar rims with a clean damp cloth. Position heated lid on jar and screw it on.
Place each jar into canner rack, prior to water reaching a boil and lower rack. Water should be 1 to 2 inches over jar tops. Add additional hot water if needed. Cover canner. Process jars according to your recipe. Start timing when water begins to boil.
After processing, lift rack and hook over 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.
When jars are cool, test for a seal by pressing down on center of lid. If lid center is flexible, either reprocess immediately or store refrigerated. Label and store in a cool, dry, dark place.

Nutrition Facts : Calories 6.2, Sodium 13, Carbohydrate 1.5, Fiber 0.1, Sugar 1.2, Protein 0.1

MANGO HABANERO BBQ SAUCE

Mango Habanero BBQ Sauce image

Make and share this Mango Habanero BBQ Sauce recipe from Food.com.

Provided by YummySmellsca

Categories Sauces

Time 40m

Yield 3 cups, 24 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 cups roughly chopped peeled fresh mango (8.7 oz, from about 12 oz whole mango)
2 minced habanero peppers
2 medium garlic cloves, minced (about 2 teaspoons)
1 cup apple juice or 1 cup pure mango juice
1 cup tomato sauce
1/3 cup molasses
2 tablespoons honey
1/3 cup apple cider vinegar
2 tablespoons bottled lime juice
1 tablespoon tamari
1 teaspoon grated ginger
1/3 cup sugar
1 tablespoon onion powder
1/2 tablespoon mustard powder (I used hot, but use what you have)
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper

Steps:

Combine all the ingredients in a pot and bring to a boil.
Reduce heat to low and simmer until mangoes have completely softened and sauce has slightly thickened, about 30 minutes, stirring occasionally.
Puree sauce with an immersion blender, or in the jar of a regular blender, until smooth.
Either cool to room temperature and store in refrigerator for up to a month or can in a water bath for 30 minutes.

Tips:

For the best flavor, use ripe, juicy mangoes. Look for mangoes that are slightly soft to the touch and have a sweet, tropical aroma.
If you can't find fresh habanero peppers, you can use dried habanero peppers. Just be sure to soak them in hot water for 15 minutes before using them.
To make the sauce spicier, add more habanero peppers. You can also add a pinch of cayenne pepper or chili powder.
If you want a sweeter sauce, add more sugar. You can also add a little bit of honey or agave nectar.
Be sure to sterilize your jars and lids before canning the sauce. This will help to prevent spoilage.

Conclusion:

Mango habanero sauce is a delicious and versatile condiment that can be used on a variety of dishes. It's perfect for adding a sweet, spicy kick to tacos, burritos, enchiladas, and other Mexican dishes. It's also great as a marinade for chicken, fish, and shrimp. And it makes a delicious dipping sauce for appetizers like spring rolls and chicken nuggets. So next time you're looking for a new and exciting way to add flavor to your food, give mango habanero sauce a try. You won't be disappointed!