After reading several thread here and recipes on the internet, I decided to try my first shot on hot sauce making. This is a variation of Vincent's Mango Habanero sauce recipe. Since Mango is in season right now here, I used his recipe as a basis. I unconsciously used the base ingredients(ingredients on bold font) of Filipino Adobo so I decided to call this Adobo style.
well here's my components:
10 hot chinense peppers, deseeded and chopped (7 where donated by franzb69)
12 pcs calamansi, juiced
3 pcs ripe mango (approx 600g), peeled and diced
3 pcs medium carrots shredded
1 medium white onion, chopped
6 cloves of garlic, crushed
1 1/2 cup red cane vinegar
cracked black pepper
6 Tbsp white sugar
2 pcs bay laurel leaves
1 Tbsp vegetable oil
1 Tbsp light soy sauce (instead of using salt and to add colour)
Some water to adjust tartness
process flow:
- sautéed onion and garlic in sauce pan until onion is translucent
- put in carrots, mango and vinegar and soy, simmer until carrots and mango are soft enough
- add calamansi juice, chilis, bay laurel, black pepper and sugar
- adjust tartness according to taste by adding some water
- remove bay leaf
- I used a hand held blender to puree the sauce
- return bay leaf and simmer fo another 5 mins
estimated output is approx 1500ml divided into 4 containers.
verdict: sweet and tangy, heat level was more tolerable compared to the raw heat of the fresh peppers.
well here's my components:
10 hot chinense peppers, deseeded and chopped (7 where donated by franzb69)
12 pcs calamansi, juiced
3 pcs ripe mango (approx 600g), peeled and diced
3 pcs medium carrots shredded
1 medium white onion, chopped
6 cloves of garlic, crushed
1 1/2 cup red cane vinegar
cracked black pepper
6 Tbsp white sugar
2 pcs bay laurel leaves
1 Tbsp vegetable oil
1 Tbsp light soy sauce (instead of using salt and to add colour)
Some water to adjust tartness
process flow:
- sautéed onion and garlic in sauce pan until onion is translucent
- put in carrots, mango and vinegar and soy, simmer until carrots and mango are soft enough
- add calamansi juice, chilis, bay laurel, black pepper and sugar
- adjust tartness according to taste by adding some water
- remove bay leaf
- I used a hand held blender to puree the sauce
- return bay leaf and simmer fo another 5 mins
estimated output is approx 1500ml divided into 4 containers.
verdict: sweet and tangy, heat level was more tolerable compared to the raw heat of the fresh peppers.
