Mango - Habanero Sauce
From jo_jo_ba 8 years ago
- 1 hour to make
- Serves 48
4 Habaneros, 1 Hatch chili, and a bunch of white and Egyptian onions combine with garlic scapes, garlic cloves and only a cup of shredded carrots and two mangoes to temper the flame! Good thing there's a shot of rum for good measure - you'll need it! Read more Makes 3 pints, 48 (1-tbsp) servings See less
Ingredients
- 4 habanero peppers shopping list
- 1 Hatch chile or jalapeno, chopped shopping list
- 2 red mangoes, peeled and coarsely chopped shopping list
- 1 red onion, coarsely chopped shopping list
- 4 garlic cloves, coarsely chopped shopping list
- 3 garlic scapes, chopped shopping list
- 4 green onions, chopped shopping list
- 1 tbsp fresh thyme shopping list
- 1 cup shredded carrot shopping list
- ¼ cup spiced rum shopping list
- 1 tbsp grated fresh ginger shopping list
- 2 tbsp honey shopping list
- ¼ cup cider vinegar shopping list
- ¼ cup lime juice shopping list
- ½ tsp salt shopping list
How to make it
- Remove the seeds from all but one of the habanero peppers and chop coarsely.
- Add to a food processor with the jalapeno mango, onion, garlic, garlic scapes, green onions, thyme, carrot, rum, and ginger and puree until smooth.
- Transfer to a medium saucepan and stir in the honey, vinegar, lime juice and salt.
- Bring to a boil, then reduce the heat to a brisk simmer and cook 10 minutes.
- Process 15 minutes in a waterbath.
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