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Banana chile sauce.

S

scimmy

I've asked this question on another forum and was met with a big question mark.

I really fancy making a hot banana/mango tropical style chilli sauce, but I don't know whether the banana will blacken once in the sauce like a fresh one does.

Maybe the cooking would kill the enzymes that blacken an over-ripe banana, or maybe not.

Anyone tried it before?
 
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You have to cook it, just like any fruit/vegetable. Fresh sauce rots, cooked stays.
 
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scimmy said:
I've asked this question on another forum and was met with a big question mark.

I really fancy making a hot banana/mango tropical style chilli sauce, but I don't know whether the banana will blacken once in the sauce like a fresh one does.

Maybe the cooking would kill the enzymes that blacken an over-ripe banana, or maybe not.

Anyone tried it before?
Click to expand...

Banana on cooking seems to brown itself. If you are adding Red chilli peppers powder, the effect of browing would be covered up.
But please add a bit of oil of choice to retain red pepper color for a long time.

NJA
 
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thehotpepper.com said:
Banana does not brown from cooking, unless you mean caramelization.
Click to expand...

No. What I meant was, if pH is not reduced after cooking by adding acidic solution, eventhough the enzymes that fecilitate oxidation that turns banana brown is almost destroyed,still has some after effects. You can see the evidence in Gerber cooked banana for infants.
The gelly of banana is always brown.
 
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I've cooked bananas they don't turn brown, they get golden in color. Once the sauce is cooked and preserved with vinegar, in my opinion, it will be fine. Like lemon juice on an apple, it will preserve the color. I say go for it.
 
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thehotpepper.com said:
I've cooked bananas they don't turn brown, they get golden in color. Once the sauce is cooked and preserved with vinegar, in my opinion, it will be fine. Like lemon juice on an apple, it will preserve the color. I say go for it.
Click to expand...

sir,

my perception of brown is same to same as you.
Not Brown as BROWN but Golden (Tanned)

But Golden color is also browning no?

Yes, if pH is reduced, there should be no problem at all.

NJA
 
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scimmy said:
I've asked this question on another forum and was met with a big question mark.

I really fancy making a hot banana/mango tropical style chilli sauce, but I don't know whether the banana will blacken once in the sauce like a fresh one does.

Maybe the cooking would kill the enzymes that blacken an over-ripe banana, or maybe not.

Anyone tried it before?
Click to expand...

does this answer your question ?

DSCF1678.jpg
 
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There you go scimmy. A golden yellow sauce, even with those green ingredients.

Interesting one CH. Diggin' the lemon grass.
 
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Excellent result!! Thanks for the responses everyone, esp. CH.

In the words of Stimpleton Cat, "I can barely restrain myself!!":D

I'm gonna try it with some Orange Habs and Scotch Bonnets I have "lying around" ;). Question is, creamed coconut or no creamed coconut?? Or mashed mango??

Decisions, decisions!
 
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Well I made it last night.

Ingredients used:

2 bananas
Juice of two limes
Tin of sliced mangoes (less the syrup)
tin of sliced pineapples (less the syrup)
1 tablespoon of creamed coconut
1 dessertspoon of ginger puree
1 dessertspoon of garlic puree
1.5 cups of rice wine vinegar
1 teaspoon salt
1 tablespoon honey
2 tablespoons demerera sugar
8 Orange Habanero
2 Naga Morich.

I threw everything but the chiles into a saucepan and boiled it up for 10 minutes before adding the chopped up Habs and Nagas and boiling for another 10 minutes and blitzing to a smooth sauce in the blender.

It smelt lovely so I had a taste. It was a generic "fruity tropical" taste with an immediate hit off the Habs followed by the increasing Naga burn. Very pleasant but not really the Banana sauce I was after. Consistency was thinnish but this was fine as I envisage pouring this stuff on ice cream.

Not wishing to bulk it out with more bananas and having to recook it I then sort of cheated and went down the additive route :oops:. A teaspoon of banana essence blitzed into it gave it the wonderful banana aroma and taste I wanted.

Colour is a uniform yellow with flecks of bright red Naga visible. The yellow is not vivid but a sort of dullish canary yellow.

The sauce is not as hot as I would have expected given the type and number of chiles it contains. Maybe banana has a negative influence on capsaicin?

Overall though very nice and I shall be trying it on ice cream this weekend.

Merry Christmas one and all.
 
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