Marinated Habanero Mango Sauce

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Thank you spicy food friend Curtis Farmer for this delicious Habanero Mango Sauce recipe. The fermentation process adds a special flavor here and helps the recipe reduce the amount of vinegar used overall. Result? Other delicious ingredients don’t hide behind ordinary vinegar. There are so many deep flavors here – tropical and sweet. hot and strange The combination of ginger and cumin spices also enhances the experience.

Of course, the fermentation process takes a lot of time. If you don’t have time to wait fourteen days You can try this Habanero mango sauce instead. It will be ready in 20 minutes and uses both curry powder and chili peppers to add a bit of flair to the dining experience. In either case, treat with Habanero peppers. They get very hot (100,000 to 350,000 Scoville heat units), so use cooking gloves and know how to handle hot peppers.

This marinated habanero mango sauce recipe is made in bulk (10 cups or 2 to 3 quarts), so we recommend taking the time it takes to make. You will want to make a large batch. The bottles will keep in the refrigerator for several months. It’s also a fun sauce to give to friends who love to eat extremely.

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Marinated Habanero Mango Sauce

Marinated Habanero Mango Sauce

Farmer Curtis

Earthy and sweet, tropical and fire.

15 minutes prep time

Cooking time 20 minutes

Fermentation period 14 d

Total time 14 days 35 minutes

Servings of 10 cups

Calories 151 kcal

ferment:

  • Habaneros 1 1/2 pounds
  • 5 cloves of garlic
  • canned salt
  • country

Add after fermentation:

  • 1/2 medium onion
  • 2 mangoes, peeled and diced
  • 4 tablespoons fresh lemon juice, about the juice of 2 lemons
  • 24 ounces pineapple juice
  • 3/4 cup apple cider vinegar
  • 1/2 cup honey
  • 1/4 tbsp pepper
  • 1/4 tbsp dill
  • 1/4 tbsp cloves
  • 1/2 tbsp ginger

ferment:

  • Remove the outer cloves and crush them.

  • Cut off the stem and chop the Habaneros.

  • Place the garlic and habaneros in the jar.

  • The next step is 3.5% saline. Find a bucket that can hold about 3 cups of water and weigh it in the kitchen.

  • Fill the container with water.

  • in grams Multiply the weight of the water by 0.035 after you work it out. Again, set your rate to zero.

  • Add that amount of salt to the water.

  • when completely dissolved Add water to the glass jar. Make sure everything is covered and there are still gaps.

  • If you don’t have an airlock to ferment, use a rubber band to cover the top. * Do not tighten the lid of the can.

  • Marinate for at least two weeks in a cool, dark place.

Make the sauce:

  • Take a cup of brine from the mason jar and discard the remaining brine.

  • Combine all ingredients (except 1 cup salt and pepper) in a blender

  • Mix sauce until smooth.

  • Add the sauce to the pot and cook over low heat for 20 minutes.

  • If the sauce is too thick now Add salt and pepper until desired consistency is reached.

  • Optional: Strain the sauce through a fine sieve. (but not necessary)

  • Cool and defrost overnight before using to allow seasoning to dissolve.

*Always take special precautions when sterilizing fermentation containers. and read how to marinate vegetables If you suspect a sour ferment, throw it out. White yeast grows occasionally and is perfectly healthy. If you prefer light sauces, replace 1/2 of the habaneros with yellow or orange bell peppers, it makes quite a bit, so cut the recipe in half. But don’t change the brine %. This is my favorite hot sauce. Give it a try! It will last for several months in the refrigerator.

Calories: 151kcal Carbohydrates: 37g Protein: 2g Fat: 1g Saturated Fat: 1g Sodium: 11mg Potassium: 420mg Fiber: 2g Sugar: 30gVitamin A: 1096 IUVitamin C: 122mg Calcium: 31mg Iron: 1mg

Categories: Food & Drinks

Source: INN NEW YORK CITY

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