Hello all,
I've got some pods ripening (still no idea what they are, but I'm treating them like red habs). I'll probably have enough ripe next week to do my first non-fermented sauce. I'm thinking the (apparently classic) Aunt Lindy recipe will be pretty easy and give me a nice first sauce. Looking at this recipe, does anybody have suggestions? I'll update this thread as the pods ripen and the sauce is made.
Puree in blender with the saved water and all ingredients except vinegar. Return to stock pot and simmer on medium low heat for 10 minutes, stirring constantly. Remove from heat and stir in vinegar after slightly cooled.
I've got some pods ripening (still no idea what they are, but I'm treating them like red habs). I'll probably have enough ripe next week to do my first non-fermented sauce. I'm thinking the (apparently classic) Aunt Lindy recipe will be pretty easy and give me a nice first sauce. Looking at this recipe, does anybody have suggestions? I'll update this thread as the pods ripen and the sauce is made.
- 6 whole mangoes peeled and seeded
- 7 whole Kiwi fruit peeled
- 7 whole Habanero chile pepper (fresh) stemed and seeded
- 4 whole Lime, juice of
- 3 whole Lemon, juice of
- 4 tablespoons Orange juice, frozen concentrate
- 1/3 cup Vinegar, white
- 1 teaspoon Salt
- 2 cups Water
Puree in blender with the saved water and all ingredients except vinegar. Return to stock pot and simmer on medium low heat for 10 minutes, stirring constantly. Remove from heat and stir in vinegar after slightly cooled.
