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LeBeouf's Boozy Mango Hot Sauce




Source of Recipe


Its all MINE!


Recipe Introduction


Well, I was on my way to Grandma's house..., wait, thats not right either, I was experimenting with my 4th. batch of Mango Hot Sauce, and about 3 weeks after completion of the bottling, I opened one in an Airport Restaurant to spice up their incredibly bland food, and it started cascading, or more like exploding, out of the bottle.I was covered in the stuff. I still used what I could salvage and found it to be extremely tasty! I later figured out that my sauce had fermented, and attributed it to exposure to stray yeasts in the kitchen. I was able to ascertain that this is indeed what had happened with further experimentation. Adding a bit more Vodka to the finished product produced a great boozy hot sauce!


List of Ingredients




1 large Mango, pitted and peeled
3 Carrots, peeled
1 white Onion, large
4 TBSP fresh ground Pepper, coarse
1 TBSP sea Salt
2 TBSP Thyme leaves, fresh, cut
1 TBSP Mustard Seed, ground
1 TBSP Coriander
1 1/2 TBSP ground Allspice
2 whole Garlic bulbs, cloved, de-skinned
10 Habanero or similar peppers
30 or 40 Bird or Thai Chile peppers
1 Qt. water, approx.
Vodka

Recipe



Place 1 qt. water in stainless steel pot and bring to a boil (don't use cast iron). Reduce to a simmer.

Cut Mango, Carrots, Onion, and cloved Garlic into small chunks and place in water. Add all spices.

Cut stems off the Habanero and Chile peppers and grind in a blender or other suitable device, add to sauce.

Simmer sauce for about 5 hours, adding water as necessary to maintain a light soupy texture.

Remove from heat, let cool, and put the lot into a blender, pulsing until you get the texture you like.

Place back in pot and bring to a boil, and either add water or simmer off water until you get a thick soupy texture that will still pour readily.

Cool in fridge in a sealed container overnight. Expose to stray yeasts (breads, etc.) as this will lead to fermentation down the road. You can add in a bit of powdered bread crumbs to ensure this. Warm to room temp. and pour in to sterilized bottles - seal immediately. 3 weeks later, remove from bottles (carefully, it could be under pressure), add vodka to taste, let sit for 24 hours, and re-bottle.

Note: If you HAVE stray yeasts into your concoction, it WILL ferment, and build up pressure in the bottle, and COULD conceivably even explode, although this has never happened to me...well...., thats another story.

Enjoy! - LeBeouf