Mango Serrano Hot Sauce (Print View)

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.

# Expert Advice:

01 -
  • Ready in just 25 minutes
  • Uses simple ingredients available year round
  • Versatile condiment that works with everything from tacos to grilled chicken
  • Customizable heat level to suit your preference
02 -
  • Refrigerate for at least 4 hours before using to allow flavors to meld
  • Keeps for up to 3 weeks in the refrigerator
  • Heat level intensifies slightly after 24 hours
  • Contains approximately 28 calories per serving
03 -
  • Always taste your serrano chilies before adding them to the recipe – their heat level can vary dramatically based on growing conditions. Start with half the recommended amount if you're uncertain, as you can always add more heat but can't remove it.
  • For gift-giving, consider processing the hot sauce in a water bath canner for 10 minutes to make it shelf-stable for up to a year.

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