Mango-Pineapple Hot Sauce
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.
Yield: Makes 1 2/3 cups
Recipe from
Ingredients
- 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
Preparation
- 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.
Mango-Pineapple Hot Sauce Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: American, Mexican
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Southern Living
More Recipes for Sauces/Condiments
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Mango Salsa
Sunset -
Hot-and-Spicy Cranberry-Pear Chutney
Southern Living -
Pineapple Salsa
Oxmoor House
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