Mango Habanero Mojo Sauce Recipes

MANGO HABANERO BBQ SAUCE

Steps:

• Combine all the ingredients in a pot and bring to a boil.
• Reduce heat to low and simmer until mangoes have completely softened and sauce has slightly thickened, about 30 minutes, stirring occasionally.
• Puree sauce with an immersion blender, or in the jar of a regular blender, until smooth.
• Either cool to room temperature and store in refrigerator for up to a month or can in a water bath for 30 minutes.

EASY MANGO HABANERO HOT SAUCE RECIPE

Steps:

• Combine the habaneros with the mango, vinegar and garlic in a blender, and process until smooth.
• Boil the sugar with 2 tablespoons water and add the habanero and mango purée.
• Simmer, uncovered, for 20 minutes.
• Season with the maple syrup and salt.

SWEET AND KICKIN' MANGO-HABANERO HOT SAUCE

Steps:

• Heat olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
• Combine the onion, mangoes, peach, honey, habanero peppers, and mustard in a food processor. Process until smooth; mix in salt, paprika, white pepper, cumin, and allspice. Add brown sugar; continue to process until well combined.
• Pour mango-habanero mixture into a large saucepan. Bring to a boil. Add white vinegar and apple cider vinegar, stirring frequently until thoroughly combined. Boil until thickened, 10 to 12 minutes. Pour sauce into jars or containers.

MANGO HABANERO MOJO SAUCE

Steps:

• In a blender, puree the mangoes, wine, and orange juice until smooth.
• Strain through a medium-fine-mesh strainer (or not) and stir in the habanero.
• Keep refrigerated until needed and then serve warm or cold.
• Note: Store this mojo in the refrigerator for no longer than 2 or 3 days. This sauce tastes best if not kept warm too long; the sweet topical flavor of the mango diminishes if it is overcooked. If you prefer a spicier sauce, add more minced chile a little at a time until hot enough.