Mango-Habanero Hellfire

Name: Mango-Habanero Hellfire
Yield: Makes about 1½ cups
Cuisine: American
Ingredients: 1 large ripe, juicy mango, peeled, pitted, and chunked; 3 scallions, chunked; 3 tablespoons freshly squeezed lime juice; 1½ teaspoons molasses; ½ teaspoon minced habanero or Scotch bonnet chile, or more to taste; ½ teaspoon minced habanero or Scotch bonnet chile, or more to taste; ½ teaspoon table salt; ¼ teaspoon dried thyme; ⅛ teaspoon ground allspice

Preparation info

Makes about
1½
cups

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

For a really hot time, ring this number. Don’t forget to practice safe cooking, wearing rubber gloves when handling the searing habanero, which is a natural mate to mango and other fruit flavors.

Ingredients

1 large ripe, juicy mango, peeled, pitted, and chunked
3 scallions, chunked
3 tablespoons

Americas
United States
Sauce
Gluten-free
Vegan

Method

Place all the ingredients in a blender. Puree, adding 1 to 2 tablespoons of water if needed to make the process go smoothly. Avoid standing directly over the blender or taking a deep breath of the pungent chile aroma. Use the sauce immediately or chill for up to a couple of days.