Mango-Habanero Wing and Dipping Sauce
Source of Recipe
From "The All New Ball Book of Canning and Preserving"
Recipe Introduction
"If you like a tongue-tingling sauce for chicken wings, then try this. The searing heat of habanero peppers is tempered ever so slightly by the addition of mango and honey."
List of Ingredients
◦ 1 cup white vinegar
◦ cup hot sauce
◦ 2 tablespoons sugar
◦ 2 tablespoons honey
◦ 5 habanero peppers, halved and seeded
◦ 4 cloves garlic, crushed
◦ 4 cups chopped peeled fresh or frozen mango, thawed
Recipe
Process first 6 ingredients in a blender or processor until peppers are minced. Gradually add mango, processing until smooth.
Pour mango mixture into a 4-quart stainless steel or enameled saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until slightly thickened.
Ladle hot mango sauce into a hot jar, leaving inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.
Makes about 5 half-pint jars
❧ Mango-Habanero Chicken Wings:
Preheat oven to 425 F. Arrange wings on baking pan sprayed with nonstick cooking spray and bake 50 minutes or until wings are thoroughly cooked and crispy, turning once during baking. Toss with desired amount of Mango-Habanero Wing and Dipping Sauce (the more sauce, the hotter the wings!) and serve.
|
|
member logon
