Sweet mango meets fiery serrano for a bold condiment, ideal for tacos, veggies, and grilled dishes.
# Components:
→ Fruits
01 - 2 large ripe mangoes, peeled and diced (approximately 2 cups)
02 - Juice of 1 lime
→ Chilies
03 - 4 fresh serrano chilies, stemmed and finely chopped
→ Aromatics
04 - 3 garlic cloves, peeled and minced
05 - 1 small yellow onion, finely chopped
→ Liquids
06 - 0.5 cup apple cider vinegar
07 - 0.25 cup water
→ Sweetener
08 - 2 tablespoons agave syrup
→ Seasonings
09 - 1 teaspoon salt
10 - 0.5 teaspoon ground cumin
# Directions:
01 - In a medium saucepan, combine the diced mango, chopped serrano chilies, minced garlic, chopped onion, water, and apple cider vinegar over medium heat.
02 - Bring the mixture to a gentle simmer and cook for 10 minutes, stirring periodically, until the mango pieces are soft and the chilies are tender.
03 - Remove the saucepan from the heat and allow the contents to cool slightly.
04 - Transfer the cooled mixture to a blender. Add the lime juice, agave syrup, salt, and cumin. Blend until the mixture is entirely smooth.
05 - Taste the hot sauce and adjust seasonings, sweetness, or heat level according to your preference.
06 - If a thinner sauce consistency is desired, blend in small increments of additional water until the desired viscosity is reached.
07 - Pour the prepared hot sauce into sterilized bottles or jars. Allow to cool completely before sealing and refrigerating. Consume within 3 weeks.
