[CH] Re: Mango sauce request
Derek Wagner (datilderek@excite.com)
Fri, 9 Feb 2001 09:37:45 -0800 (PST)
Luke,
Mangoes are my absolute favorite fruit, and being a CH it is a natural to
combine the two.
My favorite commercial sauce is Sweet Thang, by Redneck Trading Co.
Mango habanero,and papaya with other good stuff.
Anyhow the Mango Habanero Sauce that I make as often as possible:
2 medium to large mangoes diced
juice and pulp from 2 limes (don't use the section membranes-bitter!)
1 carrot peeled and sliced thin (color, texture, sweetness)
7-8 large habaneros minced
leafy tops from 3-4 stalks celery (left whole)
1/2 med. onion (left whole)
1 large crushed clove garlic (left whole)
thumb sized piece of ginger minced
1 tsp. non-iodized salt (iodine can turn a sauce dark)
small pinch anise seeds (I use the in all my hab sauces)
1/3 cup red wine vinegar (don't skimp on quality here)
Place all ingredients in sterile (very clean) quart jar, top with as much
red wine vinegar (or as much as will fit into the jar). Shake well, and
place in a cool dark spot for a month or so. after steeping for a month,
remove the garlic, celery, and onion. Put remaining ingredients in blender
or food processer and puree until very smooth. If sauce is too thick add a
small amount of boiled and cooled water, if too thin, a small amount of
cornstarch in the boiling water will remedy that. I always am happy with the
consistency, as long as the mango is sweet.
Enjoy, and God Bless.
Derek
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