Sweet and tangy but with plenty of kick, this was my attempt at recreating a sauce I finished half a bottle of at a Mexican restaurant in London. This is scalable so feel free to multiply this up or down, our last batch used 8 mangos and 16 of our homegrown Habeneros. For this recipe, I’d recommend using both a kitchen-top food processor and handheld blender to get the best consistency for your sauce.

Ingredients

2 Habanero Chillis
1 Ripe Mango
1/2 Small White Onion
1/2 Clove of Garlic
1/2 Carrot
1/2 Lime Juiced
20ml Cider Vinegar
Pinch of Salt

Cooking

Chop all the onion, garlic and carrot into suitable size pieces and add to your food processor. Peel and dice the mango and chop the chilli, alter the spice level here by keeping or removing the seeds from your chillis.

Next, add the lime juice, cider vinegar, and salt to the food processor and blend everything until smooth and no large pieces remain.

Transfer everything to a large pan and simmer until the onion and garlic are cooked, this can take between 10 and 30 minutes depending on the volume of sauce being cooked.

If any larger pieces remain, blend again in the pan using a handheld blender, this will be easier the more the sauce is cooked.

Continue tasting the sauce throughout, adding more chilli, mango or seasoning if required. The sauce will be ready when you can taste the onion is cooked.

Transfer the sauce into glass jars or bottles and leave to cool before placing them in the fridge.

 

The first batch we made is still going strong and the vinegar will help them keep going for many months in the fridge. This sauce goes really with burritos, nachos, quesadillas, just all Mexican food; perhaps surprisingly this works really well with cod too. Let me know if you find anything this works really well with.