so i'm a big fan of mango... tried my hand at a non-fermented sauce today and used lime juice and rice vinegar for the acidity.
stuck with my general ratio for ingredients, but removed seeds/membranes from half of the peppers... it's still pretty darn hot. i can definitely taste the sweetness better in the non-fermented sauce. it's a different sauce altogether, but a nice change from the ferments.
i put half of the following ingredients under the broiler to get some roasted flavor.
250g mostly caribbean red hot with 8 or so chocolate habs, seeds removed from half of the peppers to reduce heat (didn't work that well)
2 mangos
1 sweet onion
1 head garlic
3 carrots
1.5 cups rice vinegar
1.5 cups lime juice
~0.25 cups water
1 T salt
all the ingredients:
the non-roasted portion:
the roasted goods:
my trusty hot sauce making assistant:
finished product:
stuck with my general ratio for ingredients, but removed seeds/membranes from half of the peppers... it's still pretty darn hot. i can definitely taste the sweetness better in the non-fermented sauce. it's a different sauce altogether, but a nice change from the ferments.
i put half of the following ingredients under the broiler to get some roasted flavor.
250g mostly caribbean red hot with 8 or so chocolate habs, seeds removed from half of the peppers to reduce heat (didn't work that well)
2 mangos
1 sweet onion
1 head garlic
3 carrots
1.5 cups rice vinegar
1.5 cups lime juice
~0.25 cups water
1 T salt
all the ingredients:
the non-roasted portion:
the roasted goods:
my trusty hot sauce making assistant:
finished product: