Homemade Hot Sauce – Mango Sesame

Heat Scale 1 – 5 (1 being the coldest and 5 being the hottest)


One of my good friends recently bought me a hot sauce making kit, as soon as I could get my hands on some peppers I was alchemizing the perfect hot sauce.  This is my first in a series of hot sauce recipes, it combines the tropical flavors of mango and lemon with the Asian flavors of Sesame Oil and Thai Chili Peppers.  The flavor is great and has a strong attack, which is immediately surmounted by a sustain of heat.  I do hope you enjoy this decadent delight!

Photography by Nick Kern


  • 5-7 Green Serrano Pepper (Chopped and Seed 1/2 the peppers)
  • 3 – 4 Thai Chili Peppers (Chopped)
  • 2 Cloves Garlic
  • 1/2 Sweet Yellow Onion Sliced
  • 1 Large Mango, Peeled and Cored
  • 1 – 2 Cups Vinegar
  • 1 Tbsp Sugar
  • 1/4 Cup Water
  • 1 Tsp Black Pepper
  • 1 Tsp Salt
  • 2 Tsp Olive Oil
  • 1 Tsp Lemon Juice
  • 2 Tsp Sesame Oil

Photography by Nick Kern



  1. Preheat Oven to 400
  2. Place 1/2 the Peppers on a baking
  3. Add 1/2 the Onion and 1 Clove Garlic
  4. Drizzle with Olive Oil
  5. Sprinkle with Salt and Pepper
  6. Cook for 20 minutes, flip
  7. Cook 20 more minutes until veggies are brown and roasted (may be sooner than the full 40 minutes, just keep an eye on it)
  8. Remove from oven
  9. If you can peel the skins off the peppers that’s cool, if not don’t worry about it
  10. Add to Food Processor (Cont. Below)


  1. Put 1 Cup Vinegar in a medium sauce pan and bring to a simmer
  2. Add the Remaining Peppers, Onion, and Garlic
  3. Cook 5 – 7 minutes until the Peppers begin losing color
  4. Add the Mixture to Food Processor (Cont. Below)


  1. Chop up your Mango
  2. In a small Pan add water and Sugar
  3. Bring to a boil
  4. Add Mango
  5. Add Lemon Juice
  6. Cook 3 -5 Minutes (the syrup will thicken slightly)
  7. Add to Food Processor (Cont. Below)


  1. Blend all ingredients until smooth (1 minute of blending is my approximation)
  2. Add 1 Tsp of Sesame Oil
  3. Blend 10 Seconds
  4. Taste (if you want the sesame more pronounced, add the second Tsp.  but be careful after that point of over powering the other flavors)
  5. Season to taste
  6. Bring the sauce to room temperature
  7. Then bottle it!
  8. You’re supposed to let it age 2 weeks, and I did with a few bottles, but the first one I just used in the first week.  It’s dericious!

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