I do the pinch here pinch there, but here is the basics to making a really good sauce. Its just the basics, mangos and chocolate habs, but its the amounts and quality that will really make it. I use these organic mangos, but the best ones are the ones that come from my Father in law. He has a particular tree that produces these highly fragrant almost flowery scented mangoes that just destroy anything you find at most grocers in comparison. I like the chocolate habs because of their smokey flavor, but sometimes I mix. I am fluid with this recipe, knowing that if I stick to just these basics it will turn out great. I use a lot of each ingredient, but particularly the mangoes so that the flavor really shows up in the finished sauce. Most of the time it only contains these ingredients:
Mangoes
Chocolate habs or blended with Red Savinas
pink himalayan salt
purified water
stevia clear liquid
All ingredients except the stevia are fermented and aged. Once completed, and after tasting I add a few drops of stevia to add back in some sweetness to the flavor profile.
It might not seem like many ingredients, but sometimes less is more. The best tasting hot sauce I have tried so far only has three ingredients. It is just Alleppo peppers, salt and water, then fermented and aged. I swear if you have never fermented Alleppos alone, you have to try it. I could not believe the sauce that came from those peppers once it had finished. I poured it over almost everything. Its still my most loved and used sauce.
Damn I think. You may have helped me decide one is the last varieties I wanna grow this year. May have to add the allepo in for sure. Been considering it.
Thanks for the recipe! I'll have to give it a go with with what I got!
