Name Something Smoky, Hot, And Sweet

I Could Only Think Of Habanero Mango Hot Sauce

I eat habaneros and jalapenos often. I love the hot flavor of a jalapeno and the smoky goodness of habaneros. I try to work habaneros into whatever I am cooking. They fit right in with eggs, baked potatoes, salsa, and sour cream-based dressings. Float a habanero on top of a chunk of ice in your next martini. Looks great and will start a conversation or two. For some added adventure, take a bite. You will remember it.

I also bake a loaf with coffee and habanero. It is a real surprise. You would think it would be too spicy. With the rich flavors of coffee as a compliment, the habanero warms you. It is delicious, even if I have to say so myself.

Let’s get our hot sauce started. The base here is the sweetness of mango and the smoky punch of the pepper. The end product will be a smooth, orange sauce you can use for several dishes — not just tortilla chips.

Let’s gather some ingredients.

Clean up 3–5 of the orange peppers. Keep the seeds in if you want the hotter sauce. Wear plastic gloves — so the oil doesn’t get on your fingers. Ask anyone who has rubbed their eyes after cutting up Habaneros.

Peel and chop some carrots. 3 or 4 should do it. You’ll also want to crush 3–4 cloves of garlic. Dice a ripe mango.

Here come the liquid ingredients.

A tablespoon of apple cider vinegar. The juice of a lemon. Half a cup of cold water — add it gradually. Have about 20 grams of kosher salt handy. I like to add salt as the sauce simmers. Little by little and to your taste.

Just a reminder

Don’t spend too much time measuring or weighing your ingredients. Adjust according to your tastes. If you like bananas more than mango, toss the mango and figure it out from there.

Simmer the habaneros, garlic, and carrots in a medium-size saucepan. Once everything is looking good, boil your mixture, then let everything cool down a little.

Time to cook!

In a medium saucepan, add habaneros, garlic cloves, and carrot. Cover with water, and bring to a boil over high heat. Open a window or do this outside. The oil of the pepper attaches to the vapors and floats around the room. It can be overwhelming — be aware and alert.

Let your concoction cool off and get all your ingredients into a food processor or bullet-type mixer. Give it short bursts until the sauce is smooth. At this point, you can personalize your sauce. Add a flavor or reinforce what you have already. Be creative. Work the consistency by adding small amounts of water as you go.

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Douglas Pilarski is an award-winning writer & journalist based on the west coast. He writes about luxury goods, exotic cars, horology, tech, food, lifestyle, and workplace issues!

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