[CH] 5-4-3-2-1 Mango Sauce
Alex Silbajoris (asilbajo@hotmail.com)
Tue, 18 May 2004 14:09:57 +0000
Well, I've used up five limes, four mangoes, three peppers, two oranges, one
Vidalia onion and one lemon. Now I have about 1.5 litres of sweet-tart
pulpy sauce warming up for hot-canning. I will add one jar of my orange
habanero sauce for kick.
Processing the mangoes was pretty messy. I was using a spoon and my thumbs
to get the most from the seed and skins. The peppers and onion were sent
through the food processor along with batches of the mango. I also grated
some zest from the citrus, and put about two tablespoons of that into a shot
of vodka, which is now sitting and waiting for the cooking to be almost over
before it goes into the pot.
This batch is unusual for what it does _not_ have - no salt, no garlic, no
ginger. I'm tempted to add some tamarind paste, but I know that would
darken the sauce. I'll probably save that idea for some other experiment in
the future.
This will be too chunky to serve from a woozy bottle, it will have to stay
in the canning jars.
- A
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