Ok so I was busy experimenting this weekend with another new sauce, this one could use some work but it turned out quite tasty and definitely hot.
Yellow Morugas
Red Papaya
Apricots
Tamarind nectar
Lime juice (not from concentrate)
Sea salt
chop the fruits and process to a puree, or close to a puree, start a large pot of water to the side for sterilizing canning jars
(Tip: adding some lime juice to the processor makes it chop much easier)
Repeat with all ingredients and set aside in a bowl while heating up Lime juice, Tamarind nectar, and sea salt concoction
once the liquid concoction is boiling, add the pepper, papaya, apricot puree. This is a good time to add your canning jars to the boiling water in your side pot for sterilization. Cook on medium-low heat for 20 minutes, stir often, open windows
Smoke a cigarette, etc. Take a picture of the grape vines etc. (I live in grape country in Virginia
)
My cut is on the left, the woozie bottle is for samples at work and the six jars are for selling to the guys at work. I'll be out of stock within a few minutes when I get to work tomorrow.
In retrospect, I might not use papaya again, the flavor is overpowered by the apricot and tamarind and that papaya wasn't cheap...for this sauce I'd probably go with a cheaper fruit like pears. As far as the heat in my sauces go, this one's a solid 8/10 and it's a creeper. Amazing fruit flavor and the Moruga aftertaste definitely stands out.
Yellow Morugas
Red Papaya
Apricots
Tamarind nectar
Lime juice (not from concentrate)
Sea salt
chop the fruits and process to a puree, or close to a puree, start a large pot of water to the side for sterilizing canning jars
(Tip: adding some lime juice to the processor makes it chop much easier)
Repeat with all ingredients and set aside in a bowl while heating up Lime juice, Tamarind nectar, and sea salt concoction
once the liquid concoction is boiling, add the pepper, papaya, apricot puree. This is a good time to add your canning jars to the boiling water in your side pot for sterilization. Cook on medium-low heat for 20 minutes, stir often, open windows
Smoke a cigarette, etc. Take a picture of the grape vines etc. (I live in grape country in Virginia
)
My cut is on the left, the woozie bottle is for samples at work and the six jars are for selling to the guys at work. I'll be out of stock within a few minutes when I get to work tomorrow.
In retrospect, I might not use papaya again, the flavor is overpowered by the apricot and tamarind and that papaya wasn't cheap...for this sauce I'd probably go with a cheaper fruit like pears. As far as the heat in my sauces go, this one's a solid 8/10 and it's a creeper. Amazing fruit flavor and the Moruga aftertaste definitely stands out.
It should also have given your sauce a nice consistency. Next time see if you can find some Green Papaya and try that.