GINGERED-MANGO HABANERO SAUCE
when searching for a bottled marinade/sauce that is discontinued, I came across this recipe. Not what I was looking for at the time, but it's definitely a keeper. Try it on top of ice cream...REALLY. The serving size will vary depending on what you use it for.
Provided by Jesstra
Categories Sauces
Time 1h
Yield 1/4 cup, 6 serving(s)
Number Of Ingredients 6
Steps:
- 1. remove the stem from the habanero and toss into the food processor. Pulse until you have tiny pieces.
- 2. Peel the mango and remove the flesh. Add to the food processor and process until the mango is completely smooth
- 3. Pout the mixture in a medium saucepan and cook on low heat.
- 4. Add the lime juice, ginger and sugar. Add 1 cup of water/juice.
- 5. Bring to a boil and continue to cook on low until sauce is reduced and thickened -- about 30-45 minutes. Taste and adjust the sugar and water to cater to your needs.
- 6. Allow to cool and refrigerate overnight
- 7. use as a dipping sauce, marinade or dessert sauce.
SWEET AND KICKIN' MANGO-HABANERO HOT SAUCE
A complex fruity hot sauce highlighting the superb pairing of the Caribbean habanero alongside the wonderful succulent flavors of the mango. This recipe is not for the faint at heart; it has a very sweet beginning with a kick at the end. This golden sauce is delectable.
Provided by DBWood
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Wing Sauce Recipes
Time 45m
Yield 128
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 13.3 calories, Carbohydrate 2.8 g, Fat 0.3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 142.4 mg, Sugar 2.4 g
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- Give the habaneros a good rinse and de-stem them. Be sure to use caution (or gloves) when handling habanero peppers.
- Chop up the mango. I usually start by cutting off the side cheeks, leaving a middle sliver that holds the pit. Score each cheek with a knife, similar to scoring an avocado half. Press the cheek down on the cutting board and slice off the squared bits of mango. For the middle sliver you can run a paring knife along the inside edge of the skin to quickly remove it. Then start on the outside and slice off any juicy chunks of mango until you reach the hardened pit.
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