Prep Time:
25 mins
Cook Time:
20 mins
Total Time:
45 mins
Servings:
128
Yield:
1 gallon or more
Ingredients
Directions
Heat olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
Combine the onion, mangoes, peach, honey, habanero peppers, and mustard in a food processor. Process until smooth; mix in salt, paprika, white pepper, cumin, and allspice. Add brown sugar; continue to process until well combined.
Pour mango-habanero mixture into a large saucepan. Bring to a boil. Add white vinegar and apple cider vinegar, stirring frequently until thoroughly combined. Boil until thickened, 10 to 12 minutes. Pour sauce into jars or containers.
Cook’s Note
The sauce can be refrigerated and used the next day; however, I recommend canning it using small jelly jars in a warm bath.
Nutrition Facts (per serving)
| 13 | Calories |
| 0g | Fat |
| 3g | Carbs |
| 0g | Protein |
