Sunday, October 25, 2015

Mango-Habanero Sauce #SundaySupper

It's been cool and rainy enough here the past few days that I'm more than ready to cozy up to deep, steamy bowls of comfort food 24/7. Recently, I've been adding hot sauce and chili flakes to almost everything, drinking tea like it's been going out of style, and thanking Heaven that my mom had the foresight and generosity to buy me a Costco sized case of hand warmers - the likes of which have seen me through playground duty and outdoor field trips this year.

Mango Chili Hot Sauce

With all the hot and spicy fare I've been relishing, I decided it was nigh time to make my own hot sauce. Given that I work with a large contingent of Island women, it made sense to make a "pepper sauce" like the kind they break out at lunch, packed with the hottest peppers and a touch of exotic sweetness for good measure. Four home-grown habaneros, one Hatch chili, a mess of both white and Egyptian onions and a heady dose of garlic later, I had some hot, hot sauce canned away for Winter use and a jar for using now. In addition to the flame of the peppers, I tossed in a cup of shredded homegrown carrots and the flesh of two mangoes to temper the fire, which mellowed just enough to prevent my stomach catching on fire instantaneously. After a few days in the fridge, the sum of the parts married together so well that it formed it's own flavour base under all that nuclear pepper. A simple, plain bowl of shrimp, rice and broccoli turned into a Caribana fiesta with a spoonful stirred through it, and I can't wait to try it as a marinade too!

So... guess what I did today after Pilates (and the clinic)?
The hot sauce is the bright orange goodness in the back!

This week's #SundaySupper is loving warming foods, from soups to stews, warm desserts and drinks. Our host this week is T.R. Crumbley from Gluten Free Crumbley. Thanks T.R.!



Main Dishes and Soups

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Mango-Habanero Sauce
Makes 3 pints, 48 (1-tbsp) servings
4 habanero peppers
1 Hatch or jalapeno pepper, chopped
2 red mangoes, peeled and coarsely chopped
1 red onion, coarsely chopped
4 garlic cloves, coarsely chopped
3 garlic scapes, chopped
4 green onions, chopped
1 tbsp fresh thyme
1 cup shredded carrot
¼ cup spiced rum
1 tbsp grated fresh ginger
2 tbsp honey
¼ cup cider vinegar
¼ cup lime juice
½ tsp salt
  1. Remove the seeds from all but one of the habanero peppers and chop coarsely.
  2. Add to a food processor with the Hatch pepper, mango, onion, garlic, garlic scapes, green onions, thyme, carrot, rum, and ginger and puree until smooth.
  3. Transfer to a medium saucepan and stir in the honey, vinegar, lime juice and salt.
  4. Bring to a boil, then reduce the heat to a brisk simmer and cook 10 minutes.
  5. Process 15 minutes in a waterbath.
Amount Per Serving
Calories: 15.7
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 26.8 mg
Total Carbs: 3.3 g
Dietary Fiber: 0.4 g
Protein: 0.2 g