Make sure you wear gloves and make this in a well-ventilated area.
To make the sauce, all you have to do is grow some Habanero Chilli’s, or get your hands on some and do the following:
Combine all ingredients in a food processor and blitz until you get it to the consistency you like. Pour your sauce into a saucepan and simmer, stirring constantly for 10 minutes. Pour into sterilised bottles and let cool. They should last a couple of months in the fridge.
- 10 Habanero Chilli’s
- 2 Cups Frozen Mango
- 2 Small White Onions
- 8 Garlic Cloves
- 1 Cup Apple Cider Vinegar
- 1/2 Cup Water
- 4 Tablespoons Honey
- 1/2 Teaspoon Cumin
- 1 Teaspoon Allspice
- 2 Teaspoons Ginger Powder
- 2 Teaspoons Salt
This made three cups of sauce and is based on a recipe I found on ChilliPepperMadness.com
You can add more vinegar/water to make a thinner sauce, and of course, you can tweak the recipe to your preferred level of hotness. This recipe makes a pretty hot sauce, it’s loaded with whole seeds, but you can still taste the flavour and sweetness the other ingredients bring to the party.
Note: to sterilise my jars I put them in a big pot, with cold water, then brought it all to the boil for 10 minutes. I then let them cool and was careful not to touch the insides of the jars or lids.
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