Recipe: Yummy Kiwi Mango hot sauce

Martin Grant
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Recipe: Yummy Kiwi Mango hot sauce
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Recipe: Yummy Kiwi Mango hot sauce Delicious, fresh and tasty.

Kiwi Mango hot sauce. Great recipe for Kiwi Mango hot sauce. I've been seeing more and more fruity hot sauces recently. My go-to has usually been pineapple/mango, but had some kiwi sitting in the fridge so thought I'd give it a try with the mango instead.

The mango is dark green with the occasional red blush and develops yellow undertones when ripe.

This mango is popular in Mexico, Ecuador, and Peru.

It has two growing seasons and is available in late winter and throughout summer.

You can have Kiwi Mango hot sauce using 9 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Kiwi Mango hot sauce

  1. Prepare of hot peppers (I used Devil’s Hearts (450K SHU or 2X habanero)).

  2. You need of garlic.

  3. You need of kiwi.

  4. You need of mango.

  5. You need of apple cider vinegar.

  6. It’s of water.

  7. It’s of lime juice.

  8. You need of powdered ginger.

  9. It’s of brown sugar.

It due to the juice level that this mango will help increase the amount of sauce that you get out of the recipe.

A sweet and spicy hot sauce recipe made with fiery ghost peppers, fresh mango, citrusy pineapple and more, perfect for chicken or fish.

Flat out - I can't keep these around the house long enough.

Hot sauces get poured onto everything.

Kiwi Mango hot sauce instructions

  1. Stem the peppers and cut them lengthwise. Keep the seeds in for more heat..

  2. Roast the peppers and garlic in a skillet on medium high heat for 5 min. Press peppers with a spatula to release more flavor..

  3. Add remaining ingredients and simmer for 10 min..

  4. Pour into a blender and blend until smooth..

  5. Pour into containers. (Refrigerate for 24 hrs to help flavors meld.) Enjoy!.

It is AWESOME to have hot sauce around as a nice finisher.

Plus, you can incorporate them into recipes.

Fiery Mango-Habanero Hot Sauce - Just after the Ingredients are Processed.

Since we're making a HOT SAUCE and not a salsa, you should process the mixture for longer to get it as thin and combined as possible.

NOTE: If you feel the hot sauce is too thick, add in a bit more vinegar or water to help thin it out.