Prep 30 mins
Cook 20 mins
I blend fresh organic carrots, mango, onions, garlic, and a hint of lime juice with the Habanero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Creating a spicy but not overpowering sauce that allows you to spice your food without drowning out the original flavor. The capsaicin is not only hot on the tongue, it is brutal on the eyes or in cuts on your fingers. When preparing peppers you can wear rubber gloves to protect your hands and keep your hands clean. capsaicin has a way of staying on your hands even after washing. Safety glasses will help you avoid splashes or touching your eyes while cutting and cleaning peppers. The steam from boiling vinegar is very strong. Avoid breathing it. Cooking your hot sauce will help blend the flavors together, break down pieces of solid ingredients and pasteurize the sauce. It is an important step which should only be skipped if the sauce will be used up completely within 1 week. These Bottles can be processed and be bought at http://www.leeners.com/index.html for directions on canning http://www.leeners.com/hotsauce-about-bottling.html
- 4 habaneros, stems removed seeds are your choice Cleaning your peppers of all veins and seeds will reduce the bit
- 1 cup grated carrot
- 1 lime, zest and juice
- 12 Thai chiles
- 10 ounces mango puree
- 1 onion, rough chopped about 1 cup
- 4 garlic cloves
- 1⁄2 cup vinegar
- 3⁄4 cup sugar
- 1 teaspoon salt
- In the food processors add the first 7 ingredients and pulse till small pieces. Add to pot with remaining ingredients.
- Then when soft about 10 minutes of cooking add to a blender to puree. Carefully place in blender, place a towel over the top, and start blender at the slowest setting and increase slowly so you`ll have no splatter. You can also run your sauce through a hand crank food mill. If one is not available, a kitchen sieve will also work. The objective is to remove or crush any solid matter left in the sauce and squeeze out every drop. Run the pulp through the blender adding 1 tablespoon vinegar and then press again. I ended up with 1 tablespoon pulp. Which you can refrigerate the pulp and use to add to whatever you want to kick up. Bring sauce back to a boil.
- Hot Pack Instructions:.
- To sanitize and prepare your bottles for filling, place the empty bottles in a pot, and cover and fill the bottles with water. Bring the pot of water to a boil and boil the bottles for 5 minutes. Turn off heat; remove the bottles using tongs and hold upside down to remove the water. Do not boil the dropper fitments or caps.
- Hold the hot bottle with a dry towel and fill it with the hot cooked sauce using the funnel. It may help to first pour the cooked sauce into a clean measuring cup with a spout and then pour into the funnel from the measuring cup. Place the dropper cap on the bottle and screw the cap on tight. Turn the bottle upside down and let set for 5 minutes; this will sanitize the lid. If you choose to use the tamper proof seals, you can use a hairdryer to shrink them in place over the cap. At this point your bottled sauces should be stored refrigerated.
- If canning, pour hot liquid in hot bottles place in a water bath cover the plastic tops. The plastic restrictors and the liners in the caps cannot be boiled separately.
- The longer the sauce ages, the more complex the flavor will become. Properly packed hot sauce will last six to nine months unopened.
- Take note on Water Bath Canning:.
- Thoroughly wash lids and smaller sized jars (Quart size not recommended) in hot sudsy water, then rinse. Heat jars and lids in hot water, approximately 180 degrees, prior to filling. Fill canner with water as indicated below, position rack and begin to heat.
- Fill hot jars with prepared recipe. Leave recommended headspace according to recipe.
- Wipe jar rims with a clean damp cloth. Position heated lid on jar and screw it on.
- Place each jar into canner rack, prior to water reaching a boil and lower rack. Water should be 1 to 2 inches over jar tops. Add additional hot water if needed. Cover canner. Process jars according to your recipe. Start timing when water begins to boil.
- After processing, lift rack and hook over rim. Remove jars from canner with your jar lifter. Do not carry jars in canner rack. Set jars on a towel to cool for 12 to 24 hours.
- When jars are cool, test for a seal by pressing down on center of lid. If lid center is flexible, either reprocess immediately or store refrigerated. Label and store in a cool, dry, dark place.
Comment only....The <4.4 pH of mango puree falls below the USDA BWB (boiling water bath) canning guidelines of <4.6 for shelf-stable preservation. The addition of lime juice and vinegar further reduce the pH. Between the fruit, lime juice, vinegar, the salt, and the extended cooking, it seems to me as though this recipe is low enough in pH to safely BWB. That said, that's just my opinion. One can verify the true pH by testing with strips or an electric meter (preferred), both available online. If one is truly concerned about BWB'ing this recipe for shelf-stable storage, consider adding a teaspoon of citric acid per pint (this recipe's yield is two pints) or pressure canning or storing covered in the refrigerator until ready to serve.
Being blessed with lime, coconut, mango, mulberry, orange, grapefruit, banana, avocado, barbados and surinam cherry, and other tropical fruit trees in my back yard, I am always on the lookout for a good recipe to use them in, especially since I only have fresh mango for two months of the year. I was astonished at how such a simple recipe like this could produce such an outstanding hot tropical sauce. Unlike so many recipes, there are no exotic ingredients which tend to make or break so many recipes. It,s hard to screw this one up. The simplicity of tastes and the way they all go so well together make it easy to adjust the flavor to suit the individual palate. If you are willing to put up with a slight texture to the sauce, there is really no reason to strain, so long as you are not dependent on a sauce bottle with a small aperture. I'm using the empty vinegar bottle and keeping the sauce in the refrigerator, where I am sure it will be gone before the microbes have their inevitable way. My very slight alterations consisted of substituting brown for regular sugar and red wine vinegar for plain. I doubt if these slight alterations have very much effect on the final product.
This sounds like a complex recipe of flavors from 2 peppers - both very hot. Suggest you weigh your peppers on a gram scale and try to get the heat level where you like it. Both Habaneros and Thai Chilies are very hot. You may want to taste your blend with a glass of cold milk next to you in the event you get a bite too hot for you. Remember also that in tasting, that this sauce is not meant to be eaten alone but in combination with other foods. You could substitute fresh mangoes blended for the canned puree. Remember also that this type of processing DOES NOT meet guidelines in the United States by any university extension for shelf storage. This is probably a low acid blend and should be stored in the refrigerator until used in the near future. Irrespective of the ph level, the preservation method is not approved in the US. There is not even a way to check the ph (and none recommended) that would be accurate enough to taste the associated risk. You might check the various govt. websites to look for an approved recipes. Plastic capped bottles for the home processor are never approved. They cannot be sterilized without commercial canning equipment unavailable to the home processor. Only metal bands and caps that can be completely submerged are approved. Botulism is a nasty toxin that will not be eliminated by the recommended method of preservation in this recipe. You can go to websites like http://www.uga.edu/nchfp/index.html and check with their site as to recommendations for home canning. Jim in So. Calif.