How to Make Mango Habanero Hot Sauce

habanero peppers

🥗Healthier: jalapeño peppers

💰Cheaper: banana peppers

Jalapeños provide heat with less intensity, while banana peppers are milder and more affordable.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar has added health benefits, while white vinegar is often less expensive.

cilantro

🥗Healthier: parsley

💰Cheaper: dried parsley

Parsley is a common substitute for cilantro and is often cheaper.

Chop 2 lbs of carrots and add them to the Instant Pot.

Peel and chop 1 small yellow onion and add it to the Instant Pot.

Cut off the root ends of 6 oz of garlic and add to the Instant Pot.

Chop 3 large yellow bell peppers and add them to the Instant Pot.

Sauté the vegetables in the Instant Pot for several minutes until caramelized.

Peel and chop 2 oranges and set aside.

Peel and chop 4 limes and set aside.

Wearing gloves, remove the stems from 25 oz of habanero peppers, leaving the seeds in, and split them in half.

Add the habaneros, oranges, and limes to the Instant Pot.

Add 4 cups of white vinegar to the Instant Pot, then add 2 more cups for a total of 6 cups.

Seal the Instant Pot and pressure cook on manual for 4 minutes.

Let the pressure release naturally after cooking.

Transfer the contents of the Instant Pot to a blender and blend until smooth, pulsing as needed.

Add 1 tablespoon of smoked paprika, 1 tablespoon of black peppercorns, 1 teaspoon of kosher salt, and 1 teaspoon of dried oregano to the blender.

Add 960 ml of mango nectar juice to the blended mixture and stir.

Package the hot sauce into 8 oz mason jars using a funnel.

Pasteurize the jars in a hot water bath set at 150°F for at least 2 hours.

Cooking Techniques

Equipment Needed

Spice Level: