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 use included as 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. On this Serious Eats list of 25 Things to Do with Hot Sauce, I like the idea of adding hot sauce to punch up the flavor in tartar sauce or mayonnaise.
Adding a few splashes to melted butter before pouring it over popcorn sounds good, as does stirring a bit into a simple syrup to toss with a fruit salad. Enjoy!
Mango Hot Sauce
Yield 1 cup
1 large mango, peeled and cubed
1/3 cup water
2 tablespoons cider vinegar
3 garlic cloves, peeled and minced
1/2 Scotch bonnet or habanero pepper, minced
1/2 teaspoon turmeric
1/2 teaspoon ground dry mustard
1/2 teaspoon sugar
1/4 teaspoon salt
- Combine all ingredients in a small saucepan over low heat.
- Cover and allow to simmer for 30 minutes.
- After the mixture to cool to room temperature and then pour it into a food processor or use an immersion blender to puree until smooth.
- Store the hot sauce in a bottle with a tight seal and keep refrigerated.
The turmeric will stain plastic (like the white parts of a food processor) yellow. The yellow color will fade over time, but please keep in mind discoloration can happen when working with turmeric.
More importantly, please take care when working with hot peppers. The oils that remain on your fingers can burn your eyes if you touch your hand to your eye, so you may want to wear a pair of gloves when preparing this recipe.