Habanero Mango Hot Sauce

Description

I blend fresh organic carrots, mango, onions, garlic, and a hint of lime juice with the habanero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Creating a spicy but not overpowering sauce that allows you to spice your food without drowning out the original flavor.
The capsaicin is not only hot on the tongue, it is brutal on the eyes or in cuts on your fingers. When preparing peppers you can wear rubber gloves to protect your hands and keep your hands clean. Capsaicin has a way of staying on your hands even after washing. Safety glasses will help you avoid splashes or touching your eyes while cutting and cleaning peppers.
The steam from boiling vinegar is very strong. Avoid breathing it.
Cooking your hot sauce will help blend the flavors together, break down pieces of solid ingredients and pasteurize the sauce. It is an important step which should only be skipped if the sauce will be used up completely within 1 week. These bottles can be processed and be bought at http://www.leeners.com/index.html
for directions on canning http://www.leeners.com/hotsauce-about-bottling.html

Ingredients

• Habaneros
• Carrot
• Lime
• Thai Chiles
• Mango Puree
• Onion
• Garlic Cloves
• Vinegar
• Sugar
• Salt

Instructions

1. In the food processors add the first 7 ingredients and pulse till small pieces
2. Add to pot with remaining ingredients
3. Then when soft about 10 minutes of cooking add to a blender to puree
4. Carefully place in blender, place a towel over the top, and start blender at the slowest setting and increase slowly so you`ll have no splatter
5. You can also run your sauce through a hand crank food mill
6. If one is not available, a kitchen sieve will also work
7. The objective is to remove or crush any solid matter left in the sauce and squeeze out every drop
8. Run the pulp through the blender adding 1 tablespoon vinegar and then press again
9. I ended up with 1 tablespoon pulp
10. Which you can refrigerate the pulp and use to add to whatever you want to kick up
11. Bring sauce back to a boil
12. Hot pack instructions:
13. To sanitize and prepare your bottles for filling, place the empty bottles in a pot, and cover and fill the bottles with water
14. Bring the pot of water to a boil and boil the bottles for 5 minutes
15. Turn off heat
16. Remove the bottles using tongs and hold upside down to remove the water
17. Do not boil the dropper fitments or caps
18. Hold the hot bottle with a dry towel and fill it with the hot cooked sauce using the funnel
19. It may help to first pour the cooked sauce into a clean measuring cup with a spout and then pour into the funnel from the measuring cup
20. Place the dropper cap on the bottle and screw the cap on tight
21. Turn the bottle upside down and let set for 5 minutes
22. This will sanitize the lid
23. If you choose to use the tamper proof seals, you can use a hairdryer to shrink them in place over the cap
24. At this point your bottled sauces should be stored refrigerated
25. If canning, pour hot liquid in hot bottles place in a water bath cover the plastic tops
26. The plastic restrictors and the liners in the caps cannot be boiled separately
27. Aging:
28. The longer the sauce ages, the more complex the flavor will become
29. Properly packed hot sauce will last six to nine months unopened
30. Take
31. Thoroughly wash lids and smaller sized jars in hot sudsy water, then rinse
32. Heat jars and lids in hot water, approximately 180 degrees, prior to filling
33. Fill canner with water as indicated below, position rack and begin to heat
34. Fill hot jars with prepared recipe
35. Leave recommended headspace according to recipe
36. Wipe jar rims with a clean damp cloth
37. Position heated lid on jar and screw it on
38. Place each jar into canner rack, prior to water reaching a boil and lower rack
39. Water should be 1 to 2 inches over jar tops
40. Add additional hot water if needed
41. Cover canner
42. Process jars according to your recipe
43. Start timing when water begins to boil
44. After processing, lift rack and hook over rim
45. Remove jars from canner with your jar lifter
46. Do not carry jars in canner rack
47. Set jars on a towel to cool for 12 to 24 hours
48. When jars are cool, test for a seal by pressing down on center of lid
49. If lid center is flexible, either reprocess immediately or store refrigerated
50. Label and store in a cool, dry, dark place