Mango Habanero BBQ Sauce - Heat Meets Sweet!
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- čas přidán 31. 05. 2024
- Sweet meets heat, a perfect flavor combo! This mango-habanero bbq sauce recipe is perfect for grilled shrimp, fish, chicken, or pork, with just the right amount of sweetness and the perfect amount of heat.
CHAPTERS:
0:00 Heat Meets Sweet!
0:23 Everything into the Pan
2:36 Boil & Simmer
3:36 Processing
4:34 Variations
THINGS YOU’LL NEED:
1 teaspoon olive oil
1 small onion chopped
4 habanero peppers diced
4 cloves garlic chopped
2-3 cups chopped mango (I used 2 cups for this recipe, but you can use more as desired)
6 ounces tomato paste
3/4 cup apple cider vinegar
3 tablespoons honey
2 tablespoons spicy chili flakes
1 tablespoon ground mustard
1 tablespoon smoked paprika
1 tablespoon ground ginger
½ cup brown sugar
Salt and pepper to taste
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I had so much fun making this! What other videos would you like to see?
-Mike
#spicy #bbq #spicysauce #recipevideo #spicyfood - Jak na to + styl
Mango Habanero is such a great combination, what will you put this hot and sweet bbq sauce on?
Where have you been all my life? The hubby loves to bbq. Brisket, pulled pork and chicken. This will be absolutely amazing on all the smoked meats. Yum! THANK YOU!!!💕
Thanks so much! Happy bbq-ing!!
Greetings...thank you. Some good ideas for New Years Day! All the best for 2023.
I have made your delicious sauce and am making loads of this delicious sauce. I’m in Melbourne, I am heat processing your sauce using Fowlers Vacola preserving method. I roasted chicken wings and basted with this sauce once the chicken was golden, took it to a party with a jar of your sauce and it was a huge hit.
Thanks to you I have ordered more chilli seeds for next spring.
Wonderful! Super happy you enjoyed it!!
Delicious!! Thank you!
Works good with 20 habanero 👌
Nice!!
I love the bbq sauce I love the preparation and ingredients simple to prepare I will prepare some your sauce looks good 😊 I love spicy sauce too love the sauce just the sauce the you prepare it thanks for sharing my friend 😊
Thanks, Islyn. I hope you enjoy it! Extra spicy for me, please! =)
Had this for the 4th of July haha, little late in posting this but the recipe is fantastic! Thank you!
You are so welcome!
Thanks Mate.
You're welcome!
Can’t wait to try this. Thankyou for the recipe
I hope you enjoy it!
Just because of this recipe i got suscribe one you're Channel!!!!
Looks delicious and the thickness on the sause looks bad ass!!!
No like them watery sauce!!!!!
I'm gonna try it on some Ribs!!!!!
Thanks and welcome!!
Looks good! Thanks for the recipe.
You're welcome, I appreciate it!
I'm going to make wing out of this. Thank you
Perfect! This is great for wings.
Can I rehydrate peppers using this method since I’m simmering it for a while anyway? Or is it best to rehydrate separately?
You can really do either. If you decide to rehydrate them while simmering, you just need to watch the liquid amounts. I have a video you can refer to on How to Make Hot Sauce with Dried Peppers: czcams.com/video/nrgwfS2EqjI/video.html
Do I have to let it cool down before putting into the processor?
Yes, cool slightly to avoid burning, splatter.
Mike after making this recipe and blending it would it be ok to jar it and put in a water bath or would I be better off freezing it. ? Thanks
You definitely have that choice, Jeff. You should be able to can with a water bath, but may need to add more acid. Shoot for a pH of 3.5 or lower for home preserving/storage. Or look into pressure canning.
Thanks for the recipe, what is the shelf life of this BBQ sauce?
Thanks! The sauce should last a couple weeks in the refrigerator if stored in a sealed container, possibly longer, as there is a good amount of vinegar. You can freeze the sauce for up to 6 months to keep it longer.
Chili Pepper Madness
Awesome! Thanks for the quick reply! I subscribe to your channel, love your videos! I made this sauce last night, put it on some shrimp with grilled onions and bell pepper, even my kids loved them! Thanks for the recipe!
Excellent! I appreciate it and am super happy you enjoyed it.
I have failed so many times to make a shelf stable mango habanero sauce with fresh habaneros can you make a video of one?
I'll add that to my recipe list! It's really about the acidity. Shoot for a pH of 3.5 or lower for home keeping.
Hi there which processor are u using here kindly name the brand plz tnq
I believe that was a Ninja. There are many good ones out there.
For how long can you keep this sauce in the fridge or freezer?
Rob, this will last many months or longer in the freezer. BBQ sauces also last a long time covered in the refrigerator if they have enough vinegar and/or citrus to help preserve them, though ones with fruit not as long. This one has 3/4 cups vinegar, which is a lot. I didn't check the acidity. If you'd like it to last longer, shoot for a pH of 3.5 or lower. You can add more vinegar if needed. Otherwise, I would use this within a month or so.
@@ChiliPepperMadness Thanks for the thorough answer! It looks lovely. I am going to make it this weekend!
Can I use white vinegar instead of apple cider?
You surely can! Let me know how it turns out for you.
Hi, looks great! Fixing it along with you, can it be canned?
You might need to add more acid for canning, unless you pressure can.
Can this recipe be canned using water bath canning?
Yes, but check the acidity. Shoot for 3.5 pH or lower for home canning. You may need to add an acid (vinegar or citrus).
If you use chocolate Habaneros would you add or alter anything, may add a red ghost or reaper too.
Not really, Jeff. Those pepper would add in their own unique flavor and heat. Let me know how it goes for you.
Me encanta su recetas de Chile
@@roxanaalfaro4508 Gracias! =)
yo homie, I recently started making hot sauces and tried a version of this recipe and this was my favorite by far! ttaassttyyyyy!
Awesome! Glad to hear it!
@@ChiliPepperMadness hey man, nice to meet you tonight. this was the video/recipe I was referring to. hope to see you around town! (looked as if I hadn't subscribed, sorry! I did now!)
@@h2oski1200 Yes, it was nice to meet you. Glad you enjoyed the sauce, and good luck with the scorpions! Nice heat there! See you around town. =)
Quick question how can i make this sauce last up to a year and sell it in bottles and create my own brand
Best to look into a commercial kitchen in order to produce commercial sauces. For this one, make sure the pH is low enough with enough acid. 4.2 is considered shelf stable, though you might shoot for lower.
@@ChiliPepperMadness thank you mate appreciate it
Ooohhh I'm gonna try this. I have a lot of frozen mango that needs to be used lol. Might put in some lime zest too because I'm a slut for lime flavor lmao
Perfect addition! Love it.
I made a mistake I bought tomato sauce instead tomate paste can I still use it
Yo Mama, you can use tomato sauce for this recipe. It will be a bit thinner in consistency, so you can either reduce some of the vinegar or simmer the bbq sauce longer to thicken it up a bit. Let me know how it turns out for you. Enjoy.
Chili Pepper Madness I came out good
Perfect!
Chili Pepper Madness thanks for the recipe
What do u use this for?
Nadine, I use it for bbq chicken (grilled breast, thighs, wings), grilled shrimp. It's quite a versatile bbq sauce.
Chili Pepper Madness oh ok cool thanks
White onions ?
White onions are good for this.
Yesterday I've made for first time Raspberry Habanero hot sauce, and noticed something strange. Not my first habanero sauce so far, tho. It hits like a firetruck on a red light right away, but the heat is very shortlived. In about 5-10 seconds there is not even a memory of the pain... For 700gr of raspberries I've used 8 habaneros and about 10 red jalapenios...
That can certainly happen with some sauces, strong initial bite that fades away quickly.
What kind of atomic olive oil is that??
Just an olive oil blend.
baby, you'd look so good on my chicken wings. lol
Thiccc
Yes, you can easily thin out this sauce with more liquid, like water or vinegar.
Cut up the peppers then scratch your nuts lol
I say "no thanks" to that! LOL.