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trying my hand at a mild sauce.

sirex

sirex

So I decided to make a toned down, thinner sauce. I usually don't food mill or cheesecloth to reach end product. Today I did.

The players ( not pictured garlic, ACV )
Garlic
Onion
Carrot
Aji cito
Aji golden
Mango
Brown sugar
Honey
Apple Cider Vinegar

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Some saute action. Was going g to char but didn't have time

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In ze pot!!!!

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All food milled and cheeseclothed on a spoon to see consistency

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Looking like orange juice.


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The verdict?


I like it. Not nearly as hot as I am used to but still very good. Very mangoey then after you swallow a slight throat burn.


That ks for looking!!!
 
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Not bad... I'd suppose a stuffed pork loin would pair well... maybe grilled wings with a good spicy rub first.
 
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Yes it's a compliment I didn't taste it so didn't go over the top with praise lol, it looks good though!
 
Shrimp sounds about right! Maybe some coconut shrimp with that as dipping sauce too.
 
Eggs???? Hehe.
 
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Just saying I don't see the mango working on eggs... but french toast yes! So maybe. ;)
 
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I often put any fruit sauce on my eggs!
grantmichaels said:
I can get to eggs from mango if there's scotch bonnet and/or avocado involved ... bridges my conceptual gap ...
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how bout eggs crab avocado and white cheddar? Mmmmmmmm!!!!!
 
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SmokenFire said:
The aji citos I grew last year were fockin HOT - nothing mild at all about em.  Your sauce looks beautiful rex.  I could see that brushed on some grilled shrimp skewers for real.
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Yes they were hot when I popped one raw. But I didnt go hog wild. 
 
When I make sauce I usually make a little more than a quart. This time I only made about a quarter of that.
 
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