Ingredients
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4
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1
-
1
-
12
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10
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1
-
4
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1/2
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3/4
-
1
-
-
-
-
-
Directions
Habanero Mango Hot Sauce,I blend fresh organic carrots, mango, onions, garlic, and a hint of lime juice with the Habanero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Creating a spicy but not overpowering sauce that allows you to spice your food without drowning out the original flavor. The capsaicin is not only hot on the tongue, it is brutal on the eyes or in cuts on your fingers. When preparing peppers you can wear rubber gloves to protect your hands and keep your hands clean. capsaicin has a way of staying on your hands even after washing. Safety glasses will help you avoid splashes or touching your eyes while cutting and cleaning peppers. The steam from boiling vinegar is very strong. Avoid breathing it. Cooking your hot sauce will help blend the flavors together, break down pieces of solid ingredients and pasteurize the sauce. It is an important step which should only be skipped if the sauce will be used up completely within 1 week. These Bottles can be processed and be bought at for directions on canning are you not calling at Thai chili sauce because you’re only using for habaneros. I am making it using 16 Habaneros from my garden 2 red hot Chilly’s two yellow chillies two mangoes and a can of mango nectar and the rest is by the recipe other than a little cilantro,Actually, ripe mangos are not acidic enough to process in a boiling water bath, per the USDA/NCHFP. Green mangoes are much more acidic and safe to BWB.
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Steps
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1
Done
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In the Food Processors Add the First 7 Ingredients and Pulse Till Small Pieces. Add to Pot With Remaining Ingredients. |
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2
Done
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Then When Soft About 10 Minutes of Cooking Add to a Blender to Puree. Carefully Place in Blender, Place a Towel Over the Top, and Start Blender at the Slowest Setting and Increase Slowly So You`ll Have No Splatter. You Can Also Run Your Sauce Through a Hand Crank Food Mill. If One Is not Available, a Kitchen Sieve Will Also Work. the Objective Is to Remove or Crush Any Solid Matter Left in the Sauce and Squeeze Out Every Drop. Run the Pulp Through the Blender Adding 1 Tablespoon Vinegar and Then Press Again. I Ended Up With 1 Tablespoon Pulp. Which You Can Refrigerate the Pulp and Use to Add to Whatever You Want to Kick Up. Bring Sauce Back to a Boil. |
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3
Done
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Hot Pack Instructions: |
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4
Done
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to Sanitize and Prepare Your Bottles For Filling, Place the Empty Bottles in a Pot, and Cover and Fill the Bottles With Water. Bring the Pot of Water to a Boil and Boil the Bottles For 5 Minutes. Turn Off Heat; Remove the Bottles Using Tongs and Hold Upside Down to Remove the Water. Do not Boil the Dropper Fitments or Caps. |
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5
Done
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Hold the Hot Bottle With a Dry Towel and Fill It With the Hot Cooked Sauce Using the Funnel. It May Help to First Pour the Cooked Sauce Into a Clean Measuring Cup With a Spout and Then Pour Into the Funnel from the Measuring Cup. Place the Dropper Cap on the Bottle and Screw the Cap on Tight. Turn the Bottle Upside Down and Let Set For 5 Minutes; This Will Sanitize the Lid. If You Choose to Use the Tamper Proof Seals, You Can Use a Hairdryer to Shrink Them in Place Over the Cap. at This Point Your Bottled Sauces Should Be Stored Refrigerated. |
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6
Done
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If Canning, Pour Hot Liquid in Hot Bottles Place in a Water Bath Cover the Plastic Tops. the Plastic Restrictors and the Liners in the Caps Cannot Be Boiled Separately. |
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7
Done
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Aging: |
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8
Done
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the Longer the Sauce Ages, the More Complex the Flavor Will Become. Properly Packed Hot Sauce Will Last Six to Nine Months Unopened. |
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9
Done
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Take Note on Water Bath Canning: |
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10
Done
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Thoroughly Wash Lids and Smaller Sized Jars (quart Size not Recommended) in Hot Sudsy Water, Then Rinse. Heat Jars and Lids in Hot Water, Approximately 180 Degrees, Prior to Filling. Fill Canner With Water as Indicated Below, Position Rack and Begin to Heat. |
