1 #title Mango and Molasses Habanero Hot Sauce
3 * A Warning From the Future
5 I made this recipe very, very long ago. I didn't calculate the correct
6 amount of vinegar needed to make it shelf stable, so it probably
9 I'll probably update this in Fall 2020 as I'll have a garden again for
10 the first time in a few years, and should be making some hot sauce
11 with the hot peppers left at the end of the season.
17 - 1 Extra Large Mango (or 2 medium)
18 - 1/3 cup apple cider vinegar
26 - 15ish Fresh Habaneros
28 - 1 tbsp cayenne pepper
32 - 7 or 8 fresh habaneros
33 - Deseed and remove the inner flesh
34 - Equivalent mass of fresh red bell pepper ([[https://web.archive.org/web/20130527144021/http://www.ochef.com/158.htm][roasted]])
38 1. Put on gloves and perhaps a respirator and goggles to avoid *death
40 2. Peel and pit the Mango (naturally)
41 2. Place everything into a food processor
42 3. Whir about until it turns into some kind of paste (60ish seconds
44 4. Transfer to a pan, cover, and simmer for around five minutes
45 5. Store in a jar and refrigerate
46 6. Destroy your tastebuds
50 The year was 2010. The season was summer. The location a pot garden. A
51 bell pepper seedling died a few weeks into the growing season owing to
52 being weak or perhaps poorly taken care of. To avoid wasting the soil
53 and pot a package of habanero seedlings was procured; one was to be
54 planted and the other two given away, but no one came through on their
55 offer to adopt the plants. Thus the garden ended up with three
56 habanero plants. It is a little known fact that habaneros produce
57 ridiculous numbers of peppers, and so something had to be done with
58 them after the family grew sick of spicy foods every night.
60 ** A Justification for the Mild Variant
62 The initial super hot sauce proved to be tasty for a moment and then
63 overwhelmingly hot. Now, don't get me wrong, I like incredibly spicy
64 things, but the initial flavor of the sauce was rather nice and it
65 seemed a shame to have it destroyed by the habanero. With the
66 replacement of some habanero by a sweet pepper the flavors come into
67 balance, and the sauce becomes a rather nice adjunct to things like
68 chili or black bean burritos.