Description

This beautiful sunny orange sauce is equal parts sweet, tangy and peppery hot. It's delicious on chicken and seafood - try brushing it onto shrimp or chicken before grilling, or toss with freshly cooked chicken wings for a fun change from the usual buffalo sauce.

Ingredients

Scale

1/2 cup finely chopped onion
2 fresh habanero peppers, finely minced
1 tbsp olive oil
2 cups chopped mango (fresh or frozen)
2 cups sliced peaches (fresh or frozen)
3/4 cup apple cider vinegar
1/2 cup brown sugar
1 tbsp molasses
2 tsp smoked paprika
1 tsp dry mustard powder
1 tsp salt
1 tsp worcestershire sauce

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Instructions

In a medium-sized saucepan set over medium heat, saute the onion and habaneros in olive oil until the onions are very soft and starting to take on a little colour, about 8 to 10 minutes.
Stir in the remaining ingredients and simmer, uncovered, for 30 minutes or until the fruit is very tender. Remove from heat, and puree with an immersion blender until very smooth. Check the consistency - if it's too thick, add a little water to thin it out, and if it's too runny, return to the stovetop and simmer until it reduces down to the desired thickness.
Pour the sauce into a sterilized pint jar. Let cool, then screw on the lid and refrigerate until ready to use.

Notes

I feel that 2 habaneros gives this sauce a perfect balance of sweet and heat, but if you like things extra-spicy, upgrade to 3 habanero peppers... or if you'd rather take a walk on the mild side, go with just 1 habanero and remove the seeds, or swap out for a serrano chili to really take things down a notch.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Condiment