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Saturday

A Spicy Vegan Hot Sauce

Hey everyone, thanks for all the great feedback. I hope you're enjoying the recipes.

Now it may be obvious by now that I'm a fan of spicy food. The hotter the better if you ask me!

This recipe uses some of the hottest peppers you can find without making it a science experiment, Habaneros!

Vegan Hot Sauce

  • 12 fresh habaneros
  • 1 ripe mango
  • 1 cup cheap yellow mustard
  • 1/4 cup packed brown sugar
  • 1/4 cup white vinegar
  • 1 T curry powder
  • 1 T ground cumin
  • 1 T chili powder
  • salt and pepper to taste
  • 1 pair rubber/latex gloves


I'd suggest wearing your gloves while preparing the habaneros. It can be very painful if you accidentally touch your eyes.

Prepare the habaneros by slicing off the cap, and removing the seeds.  Save the seeds in a seperate pile for later.

Keeping the seeds seperate, cut habaneros in large chunks, and add to the food processor bowl.

Prepare your mango by cutting the delicious fruit away from the pit. I'd suggest doing this over a bowl so you can use all the juices that may drip away.

Add the mango with the peppers in the processor, and puree.

Add the remaining ingredients and process until smooth.

Now let's add some heat. Slowly add the seeds into the mixture, and blend. Taste, and repeat until you've reached your desired level.

Transfer into a container for storage. Keeps well in the refrigerator.

Adapted from Big Flavors of the Hot Sun by Schlesinger and Willoughby

2 comments:

  1. Great! I can't wait to try this! How long should this be expected to keep in the fridge (if it isn't all used up right away)? ;-) Thanks!

    ~Felicia

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  2. I've kept this for about 4-5 days on occasion and it was still great. Yes, it is hard to not use it all up right away :) Great on tortillas with some vegan cheese

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