Baja Mango Chilli Sauce

[punkin]

Stole this from the web years ago, i make it every now and then to keep at home and give for gifts.

A very nice spicy, sweet sauce with enough heat to get you going but not so much it hurts.
Probably one step up from hot english mustard in the heat dept. Or just around a commercial chilli sauce.

Nice on steak and on cold meat sanga's.



Mango Chillie Sauce Bajan style.

Mix 8-12 seeded haberneros
couplea birdseyes,
couplea jalepenos,
5 tablespoons rice wine vinegar in the whizzer and mince till liquid.

Add slowly,
1 large 800 gm can mango's drained,
1 cup american hotdog mustard
1/4 cup dark brown or maidera sugar
1 tablespoon Keens Curry powder
2 teaspoons Cumin
3/4 tablespoon chillie powder
1 teaspoon sea salt
1 teaspoon cracked 4 pepercorn mix.

Mix in the blender and bottle.

 

[bradsbrew]

Whats the shelf life? Do you store it in fridge or freezer.

Cheers

 

[punkin]

I store it in the cupboard until opened and then the fridge.

Doesn't usually last long enough to wonder about shelf life, if something grows on it, chuck it out. If not, dig in.

 

[metro embalming brewery]

Im going to knock this up today with a few variations.

Increase fresh chillies as a substitute for chilli powder. So im thinking 20 chillis.

Simmer for a while to thicken it up. I want it more like a relish than a sauce.

 

[chubbytaxman]

I store it in the cupboard until opened and then the fridge.

Doesn't usually last long enough to wonder about shelf life, if something grows on it, chuck it out. If not, dig in.

Hey punkin ...
Quick question - how much does this make?
I am the only one that likes things warm around here, so it would need to last a bit if something like a half dozen bottles is the result.



chubby

 

[metro embalming brewery]

Like any chutney pickle etc so long as you seal it properly it will store fine. It just basic preserving.

Edit. Given quantities id say its going to make about 1.5L volume give or take.

 

[metro embalming brewery]

Well I doubled the recipe used about 50 chillis. And bang its got a kick. Fruit up front and a long slow burn.

Made 3.5L

 

[Ducatiboy stu]

Like any chutney pickle etc so long as you seal it properly it will store fine. It just basic preserving.

Edit. Given quantities id say its going to make about 1.5L volume give or take.

I boil the full jars with lids on in a big pot of water for about 30min-1hr.

I just use jars that have metal lids with the popper thingy in the middle

 

[DeGarre]

I would ferment this.

 

[tugger]

As long as there's enough rice wine vinegar in it it shouldn't need pasteurisation.

 

[Ducatiboy stu]

No more than 1/4cup salt to 1kg of chillies. Anymore and it wont ferment