HELL'S FURY HOT SAUCE

HELL'S FURY HOT SAUCE
Adapted from barbecuebible.com
HELL'S FURY HOT SAUCE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from barbecuebible.com

Ingredients

  • 1 1

    1 cup diced ripe mango or frozen mango puree

  • 1 to 6 1 to 6

    6 Scotch bonnet chiles, seeded and chopped

  • 1/2 1/2

    1/2 small onion, peeled and chopped

  • 3 3

    3 cloves garlic, peeled and minced

  • 2/3 2/3

    2/3 cup fresh orange juice

  • 1/4 1/4

    1/4 cup Dijon mustard

  • 1/4 1/4

    1/4 cup distilled white vinegar

  • 3 3

    3 tablespoons vegetable oil

  • 3 3

    3 tablespoons chopped fresh cilantro leaves

  • 2 2 to

    tablespoons light brown sugar, or more to taste

  • 1 1

    1 tablespoon fresh lime juice

  • 2 2 to

    teaspoons coarse salt (sea or kosher), or more to taste

  • 1/2 1/2 to

    teaspoon freshly ground black pepper, or more to taste

Directions

Step 1: Combine all the ingredients in a nonreactive saucepan and cook, uncovered, over medium heat until the mango and onion are soft, 10 minutes. Transfer the mixture to a blender or food processor and process to a coarse puree. Correct the seasoning, adding salt or brown sugar. Transfer the sauce to a jar. You can use it right away, but the flavor will improve if you let it age for a few days. Cover and refrigerate. The sauce will keep for several days. Shake well before serving.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: