spryte
Senior Cook
Hector's Habango Sauce
1 ripe mango or papaya
1 medium yellow onion, coarsely chopped
1 medium garlic clove
5 habaneros, stemmed but not seeded
1 in piece of ginger root, coarsely chopped
1/2 tsp tumeric
1 TBLS dry mustard
pinch of cumin
pinch of coriander
1/2 TBLS honey
1/2 C cider vinegar
1/2 C water
1 tsp salt
In a blender, puree the mango, onion, garlic, chiles, ginger root, tumeric, mustard, cumin, coriander and honey. Transfer mixture to a bowl.
In a nonreactive saucepan, bring vinegar, water, and salt to a boil. Four over mango mixture and stir well. Allow to cool before bottling. Refrigerated sauce will keep for approximately 6 weeks.
Makes 2 cups.
This one is AWESOME on pork and steak! Also for dipping chicken fingers into!
1 ripe mango or papaya
1 medium yellow onion, coarsely chopped
1 medium garlic clove
5 habaneros, stemmed but not seeded
1 in piece of ginger root, coarsely chopped
1/2 tsp tumeric
1 TBLS dry mustard
pinch of cumin
pinch of coriander
1/2 TBLS honey
1/2 C cider vinegar
1/2 C water
1 tsp salt
In a blender, puree the mango, onion, garlic, chiles, ginger root, tumeric, mustard, cumin, coriander and honey. Transfer mixture to a bowl.
In a nonreactive saucepan, bring vinegar, water, and salt to a boil. Four over mango mixture and stir well. Allow to cool before bottling. Refrigerated sauce will keep for approximately 6 weeks.
Makes 2 cups.
This one is AWESOME on pork and steak! Also for dipping chicken fingers into!
