Fartaritaville – Mango Habanero Hot Sauce Recipe
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
- 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.
- Blend everything together until smooth. If it looks like a smoothie, you COULD stop there, but we like it to be decently liquidy.
- Slap that in a sauce pan and boil for 10 minutes or so. Don't let it get too thicc.
- Store in the fridge for 6-10 weeks.
Photo on the left taken from https://www.chilipeppermadness.com/ 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.