[CH] one hab project completed
Alex Silbajoris (asilbajo@hotmail.com)
Tue, 28 Oct 2003 21:10:22 +0000
Here's what I fired off today:
+ - 20 orange habaneros, stemmed and seeded
+ - 5 hot red peppers
1 jar reduced-sugar orange marmelade
1 package dried mango (like fruit leather), sliced to small strips
+ - 6 oz dry sherry, or enough to saturate mango
1 head of garlic cloves, pressed
+ - 4 oz sliced pink pickled ginger (as served with sushi) with juice
1 bottle roasted-garlic flavor seasoned rice vinegar
1 can Minute-Maid orange/tangerine frozen juice concentrate
1 medium onion
Soak mango strips in sherry for several hours, or overnight.
Prepare canning jars in hot water bath.
Cut the red peppers into small slices, these are for color accent. Combine
them in food processor bowl with habaneros, ginger, vinegar, and garlic;
process to a slurry. Pour into heavy-bottomed pot and place over medium
heat. Add marmelade and jiuce concentrate. Grate onion, and stir in.
Bring mixture to a moderate simmer for 10 minutes. Remove from heat, and
stir in mangos and sherry. Fill canning jars and return to boiling bath for
30 minutes.
(Notice, there's no salt except for a little bit in the seasoned vinegar.)
I'm still waiting for it to cool, to see how it will set. The first flavor
is sweet orange, then the hab heat surfs in behind the garlic, and you get
some vinegar nose. The presence of the sherry adds an unusual mouth feel,
helping to coat your throat with the heat.
Now, what to name it ... "Harmelade" comes to mind, but I'm leaning toward
Drunken Mango.
- A
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