Mango Habanero | Jalapeño Lime | Hot Sauce

#shorts #hotsauce #mangohabanero #jalapeno

Hot Sauce

Mango Habanero Ingredients:

25-30 Habanero Peppers
2 Cups Distilled White Vinegar (5% acidity)
4-5 Garlic Cloves
1 Sweet Onion
5 Mangos (peeled and diced)
1 Cup Brown Sugar
2 Lemons (juiced)
Salt

Jalapeño Sauce:

25-30 Jalapeño Peppers
2 Cups Distilled White Vinegar (5% acidity)
4-5 Garlic Cloves
1 Sweet Onion
1 Bunch Cilantro
2 Limes (juiced)
1 Tbsp Corn Starch
2 Tbsp Cold Water
Salt

Mango Habanero Directions:

*Cut the stems off the peppers and take the seeds out.

Warning: If you leave the seeds in, the sauce will be very hot.

*In a large pot on medium heat, dry roast peppers, onion, and garlic until they are slightly blistered.

*Add vinegar and simmer until peppers are soft. Add mangoes, brown sugar, and lemon juice. Simmer for 5-7 minutes then season with salt.

*Let cool and place the ingredients in a food processor or blender. Purée (in batches if needed) and add to a large bowl or pot.

*Pass purée through a fine mesh strainer (optional) then adjust the salt levels to taste.

Jalapeño Sauce Directions:

*Cut the stems off the peppers and take the seeds out. (Optional)

*In a large pot on medium heat, dry roast peppers, onion, and garlic until they are slightly blistered.

*Add vinegar and simmer until peppers are soft.

*Let cool, place the ingredients and cilantro in a food processor or blender. Purée (in batches if needed) and add to a large bowl or pot. Add fresh squeezed lime juice.

*Pass purée through a fine mesh strainer (optional) then adjust the salt levels to taste.

NOTE: If sauce is not thick enough. Place puréed and strained sauce back on the stove on medium heat. Once the sauce is simmering, add a corn starch slurry by combining corn starch and cold water. Add slurry a little at a time until desired thickness (recommend very slightly thickened, similar to store bought hot sauce).

Bottle and Enjoy!

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