This straightforward avocado chicken salad is flavorful, creamy, and smooth. It’s amazing how quickly everything comes together. Serve as a sandwich, wrap, or on crackers.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 128 |
| Yield: | 1 gallon or more |
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large sweet onion, chopped
- 7 ripe mangoes, cored and chopped
- 1 fresh peach, chopped (Optional)
- ⅓ cup honey
- 15 habanero peppers, stemmed, or more to taste
- ¼ cup yellow mustard
- 2 ½ tablespoons salt
- 2 ½ tablespoons paprika
- 1 ½ tablespoons ground white pepper
- 1 tablespoon ground cumin
- ⅓ teaspoon ground allspice
- ¼ cup light brown sugar
- 1 ½ cups white vinegar
- ½ cup apple cider vinegar
Instructions
- 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.
- The sauce can be refrigerated and used the next day; however, I recommend canning it using small jelly jars in a warm bath.
Reviews
Very good! I cut back on the peppers and it was still kicking! Just a personal preference though. Nice sweet heat! Great for wings
I made this for the sole purpose of sauce for chicken wings. I think it would be too sweet to just dip chips in but it was excellent as a wing sauce. The habanero’s I used were pickled in a jar so I’m not sure if that made any difference heat wise . You get the sweet at first and then the heat comes in from behind. It was spicy, yes but that is what habanero’s do best.