Mango habanero grilled shrimp

This hot sauce can be easily used as a marinade or a sauce!  The mango and honey give it just enough sweetness to balance out the spice, and the cilantro gives it a bit of freshness to really liven up the flavor of the sauce!

You can kick up the heat by leaving some of the seeds/ribs of the habanero peppers in, or milder by removing all of them. 

Mango Habanero Hot Sauce
4 habanero peppers, stemmed, halved, seeded (health benefits of habaneros)
4 garlic cloves
2 carrots, diced
1/2 sweet onion, diced
2 tbsp. white vinegar
the juice of 2 Key limes (you can use regular limes) 😉
1 mango, peeled and diced
1 tsp. sea salt
1/2 tsp. cumin
1/2 tsp. cracked black pepper
1 tbsp. honey
1/2 cup chopped fresh cilantro (rinsed well)
1 tbsp. extra virgin olive oil

1. Saute carrots and onions in a bit of olive oil on medium low heat until soft. Let cool.
2. Add all ingredients to a blender or food processor, and mix until a sauce has formed. If it’s on the thicker side, add a bit of water or extra lime juice to thin it out.
Refrigerate up to 2 weeks. Enjoy!

*I used the hot sauce as a marinade for some shrimp! I poured 1 cup of the hot sauce over 25 raw shrimp and refrigerated it for 30 minutes. I then placed the shrimp onto soaked skewers and grilled 2 minutes on each side, until the shrimp were pink and tender.


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