Now that I’ve got it, what do I do with it? I asked myself that question after I made this mango hot sauce. Perhaps a better question would have been, when mangoes go on sale and you need to use up all that you bought, why choose mango hot sauce over mango cupcakes?
The original recipe suggested the concoction be considered more so a condiment than a hot sauce, which I can understand as it is not too terribly hot. Suggestions for its use included a dipping sauce for raw oysters or as an add-in for meatloaf. I have been adding a dash or two to my scrambled eggs.
This Serious Eats list, 25 Things to Do with Hot Sauce, is probably the most helpful. My favorites are adding hot sauce to punch up the flavor in tartar sauce or mayonnaise. Adding a few splashes into melted butter before pouring it over popcorn sounds good, as does stirring a bit into a simple syrup to toss with a fruit salad.
If you like the idea of homemade hot sauce but are not so sure about mangoes as an ingredient, this Etsy How-Tuesday article and video on how to make your own hot sauce might provide the inspiration you need to tackle a more traditional recipe. Enjoy!
- 1 large mango, peeled and cubed
- ⅓ cup water
- 2 tablespoons cider vinegar
- 3 garlic cloves, peeled and minced
- ½ Scotch bonnet or habanero pepper, minced
- ½ teaspoon turmeric
- ½ teaspoon ground dry mustard
- ½ teaspoon sugar
- ¼ teaspoon salt
- Combine all ingredients in a small saucepan over low heat.
- Cover and allow to simmer for 30 minutes.
- After the mixture simmers, pour it into a food processor or blender and puree until smooth.
- Allow the hot sauce to cool to room temperature, then store in a bottle with a tight seal.
- Keep refrigerated.