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Mango Hot Sauce a LeBeouf

Source of Recipe

It's all MINE!


Recipe Introduction

Having been extremely disappointed with a great number of the commercially available Hot Sauces, (I like Hot! A LOT!, but I don't like the sauces that use extracts, and extracts of extracts, etc. Heat no flavour!), I set out to Grandma's house....wait, that's not right.... I set out to devise my own. After 20 batches or so, I've come up with one that suits me and mine just fine (A LOT!).

List of Ingredients

1 medium to large Mango, pitted and peeled
3 Carrots, peeled
1 white Onion, large, peeled
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 to 40 Bird or Thai Chile peppers
1 Qt. Water, approx.

You can always add more or fewer hot peppers to suit your heat dependency.


Recipe

Place 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 3 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, reduce to a simmer, and either add water or reduce until you get a thick soupy texture that will still pour readily.

Cool in fridge in a sealed container overnight. Keep away from stray yeasts (breads, etc.) as it can lead to fermentation down the road (see LeBeouf's Boozy Mango Hot Sauce). Warm to room temp. and pour in to sterilized bottles - seal immediately. This stuff is GOOD mon!

Note: If you HAVE got 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, maybe a little, not the exploding part, but I had one de-pressurize upon opening it in an Airport Restaurant once...amusing. I have since learned to keep the stray yeasts away. You can also buy additives from wine supply stores that stop secondary fermentation.

Enjoy! - LeBeouf