I made a really good mango habanero sauce today. I used my new ph meter to make sure my sauce was down around 3.7 and made sure I bottled it at 195 degrees (hot enough for it to splatter in my eye at one point) and then flipped them upside down for 30 minutes. I tried to measure everything in grams. I was able to fill a dozen 5 oz woozies and a half-pint jar. The sauce is thick and fruity with a nice spicy punch at the end (although it quickly dissipates). I'm looking forward to tasting it tomorrow, after the flavors have gotten a chance to cuddle up overnight.
Here's what I put in it:
28.5 g of Jamaican Scotch Bonnet Orange
70.5 g of Orange Habaneros
216 g of Yellow Sweet Peppers
11 oz of Peaches
24 oz of Mango
125 g of Garlic
355 g of Vidalia Onions
672 g of Spaghetti Squash
2 g of Powdered Ginger
50 g of Light Brown Suga
15 g of Salt
½ cup of Apple Cider Vinegar
1.5 cups of Peach Nectar
¼ cup of Honey
1 teaspoon of Vanilla Extract
Zest of 1 Orange
Here's what I put in it:
28.5 g of Jamaican Scotch Bonnet Orange
70.5 g of Orange Habaneros
216 g of Yellow Sweet Peppers
11 oz of Peaches
24 oz of Mango
125 g of Garlic
355 g of Vidalia Onions
672 g of Spaghetti Squash
2 g of Powdered Ginger
50 g of Light Brown Suga
15 g of Salt
½ cup of Apple Cider Vinegar
1.5 cups of Peach Nectar
¼ cup of Honey
1 teaspoon of Vanilla Extract
Zest of 1 Orange
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