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Thread: Habango Sauce
August 28th, 2012, 01:10 PM #1
I use this sauce on anything grilled.
It is a favorite on cheese and crackers.
It does not seem to go well with peanutbutter in a sandwich.
HABANERO-MANGO HABANGO sauce
2 ¾ - 3 cups chopped Mango Plus about 30 or more Habanero peppers seed & vein removed. Puree in blender with vinegar or leave in pieces as you choose.
1 ½ cups vinegar
6 ½ cups sugar
2 pouches liquid CERTO pectin
PLACE peppers and Mango in 6- or 8-qt. saucepot. Add vinegar. Stir in sugar. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
STIR in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Do not exceed 220 degrees (jelly-jam temperature) Remove from heat. Skim off any foam with metal spoon. Place in jars, put lids and bands then boil for 10 min. in water bath.
These recipes will yield 10 - 12 jelly jars.
This will remain as a thick sauce and does not set up as a jelly making it ideal for glazing.
I use gloves when cleaning and removing seeds from the Habanero peppers to avoid the burn. you might want to change gloves after about a dozen peppers as the heat does go through the gloves.
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