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Thursday, May 7, 2015

Caribbean mango hot sauce

Caribbean mango hot sauce

This recipe was inspired because I had a bunch of mangoes that went ripe all at the same time.  I wanted to try something that was a condiment, and this seemed like the perfect chance to try something from the Caribbean region.  It is hot, it is sweet, and it is so good!  You can control the sweet and the hot, but I love it hot.  Since I will only be using this as a condiment, I was not as worried about having it a little sweeter.  All of which comes from natural maple syrup.  
I hope you give this a try and become a convert like I did. 

Ingredients:
6 ripe mangoes, peeled and cut away from the seed.
2 Serrano peppers, washed, top trimmed off and sliced in half lengthwise.  You can take the seeds and ribs out for less heat.
1 medium red bell pepper, washed, seeded and cut into chunks.
3 large green onions, washed and sliced into 1 inch pieces.
1/4c unseasoned rice vinegar
1/4 tsp. kosher salt or salt of choice (optional)
1 20 ounce can of pineapple chunks in 100% juice.  No added sugar. 
3 large cloves garlic, peeled and crushed
1/2 to 1 cup of maple syrup. (you can adjust this or use whatever form of sweetness is the equivalent)  Remember this is a condiment, so the amount you are using is not very much per serving. :)
Juice of 3 large limes (add after cooking)

In a large saucepan, add the first 9 ingredients and place on stove.  Set the stove to medium, and stir all the ingredients together.  They will give up a lot of liquid, so don't worry.  Cover with a lid and let come to a simmer.  When it is at a simmer, stir again and make sure the peppers are submerged.  Cook for 10 minutes, covered.  Check after 5 minutes and stir to make sure nothing is sticking to the bottom.  
After 10 minutes, removed from heat and with an immersion blender, blend all the ingredients until smooth.  Return to the heat and add the maple syrup.  Stir well and heat for another 5 minutes, uncovered.


Remove from heat and add the lime juice, stir well, and let cool to room temperature.  
After cooling, do a taste test and see if you want to add anything.  Now that it is cool, you will want to run through a fine strainer to make nice and smooth.  Do this a little at a time.  I place my strainer over a pitcher and scoop some of the hot sauce, and push through with a rubber spatula.

When you are all done, you will be left with an amazing condiment that is great on pretty much anything.  
I hope you enjoy this spicy trip to the Caribbean.  :) 

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