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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.
DELISH!!!! YUM! I want to put it on everything...spicy with just the right sweetness! Mmmm!
Great Hot sauce! Don't use a whole drop. It's to hot! I'm confused. according to Jim's review he uses a Gram Scale to Measure Heat? HuH? The only way I know is Scoville. Please enlighting me.
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.