Last summer, I grew a bunch of habanero chili peppers. I often wonder why I grew these many chilies as they are very, very hot, but then I knew why. It is really because I love using those in Caribbean style recipes. There is something about the habanero that will always have a place in my heart. It’s wicked spicy, but when used properly, and it has this citrus note that I just can’t get enough of. That is probably also why one of my favorite chicken wing sauces is mango habanero. That’s when it occurred to me to come up with a mango and peach habanero sauce. This is unlike the fiery habanero sauce I made five years ago. This one is sweet with just the right amount of heat, that it has you coming back for more.
Mango and Peach Habanero Sauce Recipe
This sauce can go on anything, and yes, I slathered my onion rings with this sauce, and due to the sweetness of those onions, it was a perfect sauce.
Let’s get started.
8 habanero chili peppers (use cooking cloves), seeds and stems removed
1 whole medium onion, quartered
1 whole mango, skin and pit removed, chopped
1 whole peach, skin and pit removed, chopped
1 whole lemon, juiced
2 cups water, more if necessary
1/4 cup apple cider vinegar
1 tbsp salt
NOTE: Be extremely careful when working with habanero chilies (or any chili for that matter) as the oils will get onto your skin, and if you rub your eye or elsewhere by accident, trust me, you will be feeling it.
This is way too simple, and yields quite a bunch, so it’s nice if you have a chile head in the family to offer up the extra bottle.
Add everything to a sauce pot, bring to medium heat, stir, lightly cover, and cook for about 15 minutes on a gentle simmer. Remove from the heat and let it come to room temperature.
Mango and Peach Habanero Sauce
Use and immersion blender if you have one, or if not, add everything to a blender, and blend until smooth. Add more water if you want a thinner hot sauce. Store in sealed tight ...