Friday, September 4, 2009

Mango Hot Sauce

Now that September is upon us, our peppers are in full force in the garden. We grow 6 different kinds but my particular favorite are the Wenk's Yellow Hots. Initially yellow, they transform to a coral and then bright shade of red. I usually end up picking them when they are a sort of mango color which inspired me to try my hand at making hot sauce.

I used a Rick Bayless recipe as a base and built my version around it, adding mango and a bit more sweetness in the form of agave nectar. Mr. Bayless' sauce uses habaneros which are of course, scorching, but the level of pepper heat is always a bit hard to describe, isn't it? I, for instance, would categorize Wenk's Yellow Hots as a sort of medium heat, similar to a jalapeno, but I am quite certain that my friend Eric would be weeping in a hellfire imprisonment if one even got near him. He thinks pepperjack cheese is spicy, so...yes. We are all different.

I loved this sauce and was motivated to make a tropical-style dinner to use up the sunshine-tinged goodness. I cooked up some black beans, white rice, and fried some nearly ripe plantains. The mango and tangy heat worked well together and made the whole meal deliciously spicy.

I have no evidence of this, but I am guessing that the amount of vinegar in the sauce will allow it to last quite a while in the refrigerator. I plan on packing mine into jars and handing them out to those who appreciate a little spice in their life.

For about 4 cups:

  • 6 cloves garlic, unpeeled
  • ½ pound fresh chili peppers, stemmed
  • 1 cup diced ripe mango
  • 1 medium carrot, peeled and roughly chopped
  • ½ a medium onion, roughly chopped
  • 1½ cups cider vinegar
  • 2 teaspoons kosher salt
  • 1 tablespoon agave nectar (or sugar or honey)

Roast the garlic cloves in a small skillet over medium-high heat, turning frequently until blackened in some spots and fragrant, about 10 minutes. Set aside and peel when cool enough to handle.

In a medium saucepan, combine the chili peppers, mango, carrot, onion, vinegar and 1 cup of water. Bring to a boil and simmer for 15-20 minutes.

In a food processor (or a blender), add the pepper mixture along with the salt, agave nectar and roasted garlic. Puree thoroughly until quite smooth. Taste and add a bit more salt or sweetener if desired.

Pour into jars and store, covered, in the refrigerator.

Adapted from a recipe by Rick Bayless

4 comments:

Eric said...

I would die.

Eric M said...

I would not. Could you give some to the mule?

Firefly said...

Erin, I just read about you in the Star Trib. Congratulations on the State Fair blue ribbons for your blueberry and peach jams. The mango sauce (and everything else here) looks wonderful!!

Erin, A Crafty Lass said...

Firefly--Thank you so much for your kind words! Getting written up in the Star Tribune has been nothing but fun. Cheers!