How to make the best homemade Habanero Mango Hot Sauce! | Recipe

Habanero Mango Hot Sauce
Ingredients:
2 cups Habanero peppers
2 cups sweet bell peppers
2 stalks celery
1/2 sweet potato
1 mango
2 roma tomatoes
4 garlic cloves
Pickling salt
Water
Directions
Roughly chop all the vegetables, fruit, and garlic
Smoke the mix on a grill for about 10-15 at the lowest temperature
Add all the mix to large fermenting jar
Fill the jar up with water and add the salt (4% salt to the water, i.e., 100 grams of water would be 4 grams of salt)
Cover with the lid and let sit for 1-2 weeks
Making the hot sauce:
Strain the peppers save the brine
Add the pepper mix to a food processor
Pulse for 1 minute, then puree for 8 minutes
Pour the pepper puree into a large pot on medium low heat
Add 2 cups of the brine you saved
Add 1/2 cup apple cider vinegar
Give it a mix
Add 1/2 cup of your favorite bourbon
Give it a mix
Cover and simmer 20 minutes
Strain the pepper puree into a sive
Stirring until all the juices are released and you only have the chunks of puree left in the sive
Let the sauce cool completely before bottling or jarring or canning.
We made three different types of hot sauce. If you would like the recipe for the Serrano Hatch Chili hot sauce or the Jalapeño Pablono hot sauce, leave me a comment, and I'll share!
Enjoy! 😉

[@Quasnob]

Noice!. I'd buy that.

[@SeasonedwithGreer]

Habanero Mango Hot Sauce
Ingredients:
2 cups Habanero peppers
2 cups sweet bell peppers
2 stalks celery
1/2 sweet potato
1 mango
2 roma tomatoes
4 garlic cloves
Pickling salt
Water
Directions
Roughly chop all the vegetables, fruit, and garlic
Smoke the mix on a grill for about 10-15 at the lowest temperature
Add all the mix to large fermenting jar
Fill the jar up with water and add the salt (4% salt to the water, i.e., 100 grams of water would be 4 grams of salt)
Cover with the lid and let sit for 1-2 weeks
Making the hot sauce:
Strain the peppers save the brine
Add the pepper mix to a food processor
Pulse for 1 minute, then puree for 8 minutes
Pour the pepper puree into a large pot on medium low heat
Add 2 cups of the brine you saved
Add 1/2 cup apple cider vinegar
Give it a mix
Add 1/2 cup of your favorite bourbon
Give it a mix
Cover and simmer 20 minutes
Strain the pepper puree into a sive
Stirring until all the juices are released and you only have the chunks of puree left in the sive
Let the sauce cool completely before bottling or jarring or canning.
We made three different types of hot sauce. If you would like the recipe for the Serrano Hatch Chili hot sauce or the Jalapeño Pablono hot sauce, leave me a comment, and I'll share!
Enjoy! 😉