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theweaselkingAnd now, I give you Maggie's Insane Mango Ginger Habanero sauce.
It's a really simple recipe. It takes, all told, about an hour and a half to make. The result is sweet and spicy and my favourite condiment ever. It works as a marinade for chicken and a sauce for hamburgers and as a topping for ice cream and for *everything else* - it's just that good.
Ingredients:
4 large, ripe mangoes, or 6 small, ripe mangoes.
1 6cm chunk of raw ginger, peeled and shredded[1]
1 ripe habanero (or "scotch bonnet" or any other name for the same super-hot pepper)
250 ml lemon or lime juice
500 ml water.
250 ml Raw Sugar, or brown sugar, or anything in between depending on the legality of raw sugar in your environs.
Instructions:
1. Cut up the mangoes into chunks and put them in a blender. Follow Maggie's mango-cutting instructions for super-easy mango mangling, or do whatever you want if you don't want her advice.
2. Remove the stem and toss the whole ripe habanero pepper into the blender.
3. Blend until smooth.
4. Put the blended mix in a large saucepan - at least 2L, since the recipe makes about 1L and hot mango is basically spitty splashy burny stuff. Add the lemon/lime and the water and the sugar, and stir well.
5. Heat it on medium heat for about an hour. Let it boil, but stir it so it doesn't stick to the bottom of the saucepan. Add more sugar or water to taste.
6. Pour your sauce into jars.[2]. Refrigerate. Share. You're done!
The ingredients should cost you about $5 total. The sauce should be good for several dozen uses as a condiment and at least a few uses as a marinade. It's sweet and it's spicy, how can you go wrong?
[1]: Ginger shreds more easily if you keep it in the freezer. It's also super strong regardless, so I tend to use less.
[2]: Take your empty jars, clean them thoroughly, rinse them well, and, *immediately* before putting the boiling sauce into them, douse them in boiling water. Empty them out, add the sauce, seal them, and stick them in your fridge. Poof! The stuff will not go bad until months after you open the jar again.
It's a really simple recipe. It takes, all told, about an hour and a half to make. The result is sweet and spicy and my favourite condiment ever. It works as a marinade for chicken and a sauce for hamburgers and as a topping for ice cream and for *everything else* - it's just that good.
Ingredients:
4 large, ripe mangoes, or 6 small, ripe mangoes.
1 6cm chunk of raw ginger, peeled and shredded[1]
1 ripe habanero (or "scotch bonnet" or any other name for the same super-hot pepper)
250 ml lemon or lime juice
500 ml water.
250 ml Raw Sugar, or brown sugar, or anything in between depending on the legality of raw sugar in your environs.
Instructions:
1. Cut up the mangoes into chunks and put them in a blender. Follow Maggie's mango-cutting instructions for super-easy mango mangling, or do whatever you want if you don't want her advice.
2. Remove the stem and toss the whole ripe habanero pepper into the blender.
3. Blend until smooth.
4. Put the blended mix in a large saucepan - at least 2L, since the recipe makes about 1L and hot mango is basically spitty splashy burny stuff. Add the lemon/lime and the water and the sugar, and stir well.
5. Heat it on medium heat for about an hour. Let it boil, but stir it so it doesn't stick to the bottom of the saucepan. Add more sugar or water to taste.
6. Pour your sauce into jars.[2]. Refrigerate. Share. You're done!
The ingredients should cost you about $5 total. The sauce should be good for several dozen uses as a condiment and at least a few uses as a marinade. It's sweet and it's spicy, how can you go wrong?
[1]: Ginger shreds more easily if you keep it in the freezer. It's also super strong regardless, so I tend to use less.
[2]: Take your empty jars, clean them thoroughly, rinse them well, and, *immediately* before putting the boiling sauce into them, douse them in boiling water. Empty them out, add the sauce, seal them, and stick them in your fridge. Poof! The stuff will not go bad until months after you open the jar again.
(no subject)
Date: 2008-08-26 03:37 am (UTC)Dude. What the hell did you step in, that you dragged this out?? Or don't I want to know?
(no subject)
Date: 2008-08-26 03:40 am (UTC)#2: I made this again yesterday, and I'm eating it on vanilla ice cream right now.
SO GOOD.
(no subject)
Date: 2008-08-26 05:13 am (UTC)(no subject)
Date: 2008-08-26 11:47 am (UTC)(no subject)
Date: 2008-08-26 12:47 pm (UTC)