West Indies Pepper Sauce
Submitted by meleaona308
Fiery Caribbean pepper sauce blending mango, habaneros, ginger, turmeric, and mustard with vinegar. Fruity heat that keeps in the fridge for 6 weeks. No cooking required.
YIELD
3 cupsPREP
10 minCOOK
0 minREADY
10 minThis is the kind of hot sauce that makes you sweat, grin, and reach for more all at the same time.
Five habaneros get blended with ripe mango, fresh ginger, garlic, turmeric, dry mustard, cumin, and coriander into a vibrant, golden-orange puree that’s equal parts tropical sweetness and face-melting heat.
A splash of apple cider vinegar and honey balance the fire just enough to keep you coming back spoonful after spoonful.
No cooking needed. Just blend, pour, bottle, and stash it in the fridge where it’ll keep for a solid six weeks, if it lasts that long.
Pro Tips
- Wear gloves when handling the habaneros. The oils linger on skin for hours and will remind you later if you touch your eyes.
- Use a ripe, fragrant mango for the best flavour. Underripe mango is too tart and won’t balance the habanero heat properly.
- Reduce the habaneros to 2 or 3 if you want heat without actual pain. Five is serious business.
- Papaya works as a substitute for mango and gives the sauce a slightly more musky, tropical character.
Ingredients
Directions
In a blender, purée the mango, onion, garlic, chiles, ginger root, turmeric, mustard, cumin, coriander, and honey.
Transfer mixture to a bowl.
In a nonreactive saucepan, bring the vinegar, water and salt to a boil.
Pour over mango mixture and stir well.
Allow to cool before bottling.
Refrigerated, the sauce will keep approximately 6 weeks.
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