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Makes: 3 cups
Hands-on time: 10 minutes
Total time: 30 minutes (plus 8 hours to chill)
- 1 small yellow onion, chopped
- 1 small carrot, peeled and chopped
- 1 medium mango, peeled, pitted and chopped
- 12 medium Serrano chile peppers, stem removed and chopped (note: remove seeds for a milder sauce)
- 1 cup apple cider vinegar
- 2 tbsp raw honey
- 1 1/2 tsp sea salt
- In a medium saucepan, add onion, carrot, mango, peppers, vinegar and 1 cup water. Bring to a boil on medium-high heat. Reduce heat to medium and simmer for 20 minutes in a well ventilated area.
- Transfer mixture to a blender. Remove plug from lid of blender and cover with a folded kitchen towel. (TIP: Follow this procedure when blending any hot liquid to prevent an explosion from steam and heat.) Purée mixture until almost smooth. Transfer to a sealable container and stir in honey and salt. Cover loosely and refrigerate overnight.
Nutrients per serving (1/2 tsp hot sauce): Calories: 12, Total Fat: 0 g, Sat. Fat: 0 g, Carbs: 2 g, Fiber: 0 g, Sugars: 2 g, Protein: 0 g, Sodium: 81 mg, Cholesterol: 0 mg
Nutritional Bonus: Capsaicin, the substance responsible for a Serrano’s spiciness, is also the main source of health benefits in peppers. It is a vasodilator, which causes blood vessels to widen. This enhances circulation and increases body temperature, which raises metabolism.
This sauce may be frozen in batches and thawed in the fridge as needed. Will last, covered and refrigerated, for up to 2 weeks and frozen for up to 5 months.