Smoky Mango Hot Sauce
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Introducing My Smoky Mango Hot Sauce!
This sauce was born out of a bumper crop of Thai and Cayenne peppers from my garden, and I couldn’t let them go to waste! To balance the heat, I added a local touch—maple sugar, which is easily available to me. The result? A sweet and spicy blend that fills the house with the warmth of hot peppers and the rich, earthy sweetness of maple sugar.
I had so much fun discovering how to make my own hot sauce, and I’m thrilled to share this new favorite with you all. Whether you're a heat-seeker or just looking for a unique kick to your meals, I hope you love it as much as I do!
Smoky n’ Hot Sauce with Mango
Ingredients:
1 tbsp olive oil
350 g Thai or cayenne peppers (or any hot pepper of your choice)
1 large onion (diced)
½ cup rice vinegar
2 cloves garlic (smashed and chopped)
750 g mango (pitted and roughly chopped)
1 cup maple sugar (or substitute with brown sugar)
1 tbsp smoked paprika
1 tbsp cumin seeds
1 tbsp instant coffee
1 tbsp black pepper
1 tbsp salt
3 to 4 cups water
Instructions:
Rinse and de-stem the hot peppers. In a large pot, heat the olive oil over medium heat and sauté the onions and garlic until translucent.
Add the peppers, mango, rice vinegar, maple sugar, smoked paprika, cumin seeds, instant coffee, black pepper, salt, and water. Stir everything together.
Simmer the mixture for 40 minutes, stirring occasionally.
Once cooked, carefully blend the mixture until smooth (caution: hot steam!).
Return the sauce to the pot and simmer until you reach your desired thickness. Add water if needed to thin it out.
Pour the hot sauce into sterilized Woozy bottles or mason jars. Store in the fridge and enjoy!
Tip: Wear gloves when handling hot peppers and wash hands thoroughly afterward!
Smoky Mango Hot Sauce with Maple Sugar
Ingredients
- olive oil
- 350 g Thai or cayenne peppers (or any hot pepper of your choice)
- 1 large onion (diced)
- ½ cup rice vinegar
- 2 cloves garlic (smashed and chopped)
- 750 g mango (pitted and roughly chopped)
- 1 cup maple sugar (or substitute with brown sugar)
- 1 tbsp smoked paprika
- 1 tbsp cumin seeds
- 1 tbsp instant coffee
- 1 tbsp black pepper
- 1 tbsp salt
- 3 to 4 cups water
Instructions
- Rinse and de-stem the hot peppers. In a large pot, heat the olive oil over medium heat and sauté the onions and garlic until translucent.
- Add the peppers, mango, rice vinegar, maple sugar, smoked paprika, cumin seeds, instant coffee, black pepper, salt, and water. Stir everything together.
- Simmer the mixture for 40 minutes, stirring occasionally.
- Once cooked, carefully blend the mixture until smooth (caution: hot steam!).
- Return the sauce to the pot and simmer until you reach your desired thickness. Add water if needed to thin it out.
- Pour the hot sauce into sterilized Woozy bottles or mason jars. Store in the fridge and enjoy!
Notes
Tip: Wear gloves when handling hot peppers and wash hands thoroughly afterward!
