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Fartaritaville – Mango Habanero Hot Sauce Recipe

Prep Time: 15 minutes
Cook Time: 10 minutes
Spiciness Level: 4/7

Wastin’ away again in Fartaritaville, looking for my lost taster of sauce.


  • 5 Habaneros
  • 1/2 can Mango
  • 1 small Spanish Onion
  • 2 Garlic Cloves
  • 1 inch Fresh Ginger (diced)
  • 1/2 cup Apple Cider Vinegar
  • 1/2 cup Water
  • 1 Tbsp Dry Mustard
  • 2 tsp Honey
  • 1/2 tsp Ground Turmeric
  • 1/2 tsp Salt
  • 1 pinch Cumin
  • 1 pinch Coriander


  1. De-stem the peppers. If you're not feeling the heat, you can always swap the habs out for some habanadas or even just a sweet orange pepper, but believe us, the heat is worth it in this fruity sauce.
  2. Blend everything together until smooth. If it looks like a smoothie, you COULD stop there, but we like it to be decently liquidy.
  3. Slap that in a sauce pan and boil for 10 minutes or so. Don't let it get too thicc.
  4. Store in the fridge for 6-10 weeks.

Photo on the left taken from until I can get a picture of the Fartley Farms version.

Fartaritaville is one of the fruitier hot sauces we make, but it’s also a crowd favorite. The combo of ginger, mango and apple cider vinegar help take the heat out of the habaneros, but this is a hot sauce where we’ll take out the seeds and membrane to reduce the bite.

This year we’ve got some habanada peppers that are measured at 0 SHU, so it should be a great fit for this hot sauce.

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