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Discussion Starter #1
½ of a large white onion

5 garlic cloves

8 habineros

13 Serrano (the species of peppers might not matter so much)

Sear these in a dry cast iron skillet until quite black. Then into the blender they go along with

¾ cup white vinegar

Salt and pepper to your liking

Blend them up then add

2 fresh mangos

¾ cup pineapple juice

The juice of 2 limes

3 tbsp honey

Blend then strain into a kettle

I added about another 1¼ cup pineapple juice and then boiled it down to a consistency that I liked.

Enjoy.

Note: green peppers will make the sauce a dark brown. Yellow and red pepper give it a better color.



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wannabe
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Shredder,

Thank you for the recipe. I'll try that the next time I'm cooking up hot sauce.
 

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It sounds good but there is no way I could work my way through a batch of that before it spoils. Have you ever tried freezing it?
 

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Discussion Starter #4
It sounds good but there is no way I could work my way through a batch of that before it spoils. Have you ever tried freezing it?
No never tried freezing it. Made my first batch of this last fall with fresh peppers out of the garden, and it kept just fine in a jar in the pantry until now. I'm no chemist but I think the vinegar preserves it.

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