Now that this self-imposed hiatus is over, I can barely contain myself from throwing a thousand photos of food and a simple "figure it out!" up here. But I'll refrain, because you deserve better after what I'm sure has been a very long wait on your end. So we will start with what has become my latest obsession: homemade condiments. Specifically, hot sauces.
After taking a condiment class at the BCAE a few years ago, I've thoroughly enjoyed toying with the basics I learned and making various batches of sauces. This combination is one of my favorites, and I wanted to share before launching into the tacos I promised yesterday. I used this sauce to marinate and slow cook some pork, and it was also delicious spooned over tacos, nachos, and everything else we ate this week. It's super simple, and you could easily swap the mangos for pineapple or another tropical-ish fruit. It was pretty spicy, and my tolerance is relatively high, so adjust the habaneros and their seeds accordingly. It should be a sweet heat with a delicious tang at the end. Enjoy.
Time: 40 mins, tops
Yield: About 12 oz
What it's Made of:
- 3 ripe mangos, cubed
- 5-7 habanero peppers, sliced and mostly de-seeded
- 3 scallions, roughly chopped
- 1 lime
- 3 Tablespoons rice vinegar
How it's Made:
- Combine mango, habanero peppers and scallions in a food processor and pulse until combined
- Pour into a medium saucepan and add the juice of one lime and the rice vinegar
- Turn the heat to high and add a few tablespoons of water (I wound up around 5) to adjust the consistency
- Bring to a boil then reduce heat to low
- Cover and cook, stirring occasionally, for 15-20 minutes
- Set a mesh strainer over a bowl and pour the sauce through, allowing it to drip for another 5-10 minutes (you can also help it along by scooting it around with a rubber spatula)
- Pour the strained sauce into a jar, it should keep in the fridge for about a week
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