Glass, stainless steel, ceramic, enameled or glazed pots and pans, are all non-reactive.Ĭast iron, if it is enameled, works well. I have a copper pan, but it is lined with tin, so it is non-reactive. Reactive pans are made of unlined aluminum, cast iron or copper. And it can affect the color and the flavor of the final dish. Some metals will "react" to the acids in certain foods, such as tomatoes. These jars of goodness make Gr8 gifts! Just be sure to add an instruction to keep refrigerated. Let the sauce cool completely then put into sealed jars and store in the refrigerator. If you have a " tamis" (pronounced "tammy"), it's the perfect tool for this step. Now to complete the sauce and really make it silky, put the whole concoction through a medium-mesh strainer. I love my immersion blender for things like this because there's no moving of hot liquid between blender and pan. You can blend immediately or wait until it cools a bit. Once the veggies and fruits are cooked down, remove it from the heat. Be sure to choose a non-reactive pan*.īring this pot of goodness to a boil on the stove then turn down and simmer, with the cover tipped to let some steam escape, for about an hour. Simply put all the ingredients into a large pan, I use my enameled cast iron Dutch oven. Everything will cook down and be blended together. When seeding and chopping everything, you don't have to be precise at all. It's actually really easy! Yes, there are a lot of ingredients, 7 fruits and veggies, 4 condiments, and 6 herbs and spices, but that is why this sauce has such an amazing depth of flavor. If you make my Jamaican Meat Pies, this Mango Pepper Sauce would be a delicious condiment for dipping. One of my friends even puts it on his egg whites in the morning! Serve it with tortilla chips or plantain chips as a salsa. It takes a while to make, but a lot of the time is just simmering the sauce. The recipe starts out with big chunks of beautiful vegetables and fruits and ends up a silky smooth sauce. This homemade sauce is silky, spicy and delicious. REPLY: I think this sounds great! - Mike from Chili Pepper Madness.Add some spice to your life with my Caribbean Mango Pepper Sauce. (Discard solids.) Let the sauce cool to room temperature, about 1½ hours. (Use caution when pureeing hot ingredients.) Set a fine-mesh sieve over a medium bowl pour the pureed mixture through the sieve, pushing on the solids with a wooden spoon to extract all the liquid. Cook, stirring occasionally, until the tomatoes break down, about 5 minutes.Ĭarefully transfer the tomato mixture to a food processor or blender. Add tomatoes, vinegar, salt and sugar to taste. Add onion, chile peppers, habaneros to taste and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes. Heat oil in a large saucepan over medium-high heat. Im making my own ghost pepper sauce can I have feedback on the prep and ingredients?Ĩ stemmed dried ghost peppers Ingredients & Instructions Worth a shot, they are already growing on my rooftop. In years past the balsamic was horrible for Italian beef, etc, but awesome on pork chops and the heat of the serranos was greatly, greatly reduced. This mango salsa is so simple to make and so very tasty It comes together in under 10 minutes and goes well with any fish or chicken dish as well as being great for barbecues. I think I will also make a giardeneria with Balsamic and some ghosts. My brother cooked them like a jalapeño popper, ate them, but he's challenged on many levels. Might try a mild giardeneria or even just olive mix and add a few of the Ghosts. I'm growing again this year and still have some of the canned jars from last year, opened a jar today, the oil alone could strip paint, very hot, which is kind of normal, it does gain a little heat over time. I grew some ghost peppers as well last year and would add only one or 2 into the mix that fills about 4 large Ball jars for canning, so basically a ton of serranos, carrot, celery, pimiento olives, cauliflower, seasoning, canola oil, all brined, diced, a run through some vinegar, bottle and seal.
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