Habanero-Mango Hot Sauce
I sometimes use this full-flavored hot sauce to spice up my Crab-Coconut Cocktail (page 79). It is also wonderful drizzled over raw oysters and clams and is one of the sauces served with the raw bar selections at Bar Americain. You must use really ripe mangoes for the best possible flavor. Also, it is extremely important to be very careful when handling the habanero. We use plastic gloves when working with these super-hot chiles, but whatever you do, make sure to keep your hands away from your face (especially your eyes!) until they are absolutely clean.
Recipe information
Yield
Makes 2 cups
Ingredients
Preparation
Step 1
Heat the oil in a medium saucepan over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the mangoes, habanero, and 1/2 cup water and cook, stirring occasionally, until the mangoes are very soft, about 5 minutes.
Step 2
Add the vinegar and cook over low heat for 2 minutes. Carefully transfer the mixture to a blender and blend until smooth. Season with salt and honey to taste. If the mixture is too thick, add a few tablespoons water. Strain the mixture through a strainer set over a small bowl. Let cool to room temperature. The sauce can be made 1 week in advance and stored covered in the refrigerator.
