I was bored and had a dozen coco habs to play with so...
Went to the market... Out of papaya, out of carambola, out of passion fruit... good lord!
What I ended up with:
2 mangos
1 pineapple
1 lemon
Quart of pineapple juice (to thin it up a bit)
4 shallots (great if you kinda want garlic and kinda want onion)
Salt
Light brown sugar (about a fist full, maybe 1/4 cup)
White vinegar
6 chocolate habs
I didn't want a chunky sauce, so I set the blender to puree.
I pre-seasoned the mango puree with salt and lemon juice--tasted great.
Started adding pineapple puree until I could just taste the pineapple.
Chopped up the habs, splash of lemon juice, some salt, gave a quick mix.
Minced the shallots.
Dumped it all into a pot, taste--ouch! Splash of pineapple juice, water, light brown sugar and vinegar, taste--ouch!! Brought to boil then simmered for 30 minutes, taste--ouch!!! Smelled great.
Cleaned a quart jar, dumped sauce in. Tossed jar in the pressure canner 5 minutes @ 7psi.
Mowed lawn, still stinging a little.
Overall, a decent balance of flavor. I'll open it up in a month or so, the flavors should all mix by then, hopefully it keeps the orginal balance.
After opening I'll run it through a seive and funnel into a few woozies. I want a smooth sauce that's not too thick.
Those are some hot habs, maybe hotter than a caribbean red.
Good way to kill some time. LOL
Went to the market... Out of papaya, out of carambola, out of passion fruit... good lord!
What I ended up with:
2 mangos
1 pineapple
1 lemon
Quart of pineapple juice (to thin it up a bit)
4 shallots (great if you kinda want garlic and kinda want onion)
Salt
Light brown sugar (about a fist full, maybe 1/4 cup)
White vinegar
6 chocolate habs
I didn't want a chunky sauce, so I set the blender to puree.
I pre-seasoned the mango puree with salt and lemon juice--tasted great.
Started adding pineapple puree until I could just taste the pineapple.
Chopped up the habs, splash of lemon juice, some salt, gave a quick mix.
Minced the shallots.
Dumped it all into a pot, taste--ouch! Splash of pineapple juice, water, light brown sugar and vinegar, taste--ouch!! Brought to boil then simmered for 30 minutes, taste--ouch!!! Smelled great.
Cleaned a quart jar, dumped sauce in. Tossed jar in the pressure canner 5 minutes @ 7psi.
Mowed lawn, still stinging a little.
Overall, a decent balance of flavor. I'll open it up in a month or so, the flavors should all mix by then, hopefully it keeps the orginal balance.
After opening I'll run it through a seive and funnel into a few woozies. I want a smooth sauce that's not too thick.
Those are some hot habs, maybe hotter than a caribbean red.
Good way to kill some time. LOL
