Always handle habaneros with kitchen gloves. We used 2 habaneros for this recipe; use 1 for a milder finish. For a quick appetizer, pour some of the sauce over a block of cream cheese and serve with assorted crackers.
1 cup mango nectar
1 cup pineapple juice
1/4 cup plus 1 tablespoon cider vinegar
4 garlic cloves, minced
1 to 2 habanero peppers, seeded and chopped
1 1/4 teaspoons salt
1 teaspoon ground turmeric
How to Make It
Stir together all ingredients in a 1-quart saucepan over medium-high heat; bring to a boil, stirring often. Cover, reduce heat to low, and simmer 30 minutes. Remove pan from heat, and let stand at room temperature 1 hour or until completely cool.
Store leftover sauce in refrigerator up to 2 months.
Note: Nutritional analysis is per 1 tablespoon sauce.
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