Mango hot sauce

14 years ago

Will this recipe be ok to can? Or should I refrigerate it.

Mango hab sauce from yummy.com

12 habaneros (fresh)

1 mango (ripe)

1 cup mustard (cheap yellow)

1/4cup brown sugar (packed)

1/4cup white vinegar

1 tbsp curry powder

1 tbsp ground cumin

1 tbsp chili powder

salt

pepper

1 Slice caps off of habaneros, remove seeds and set aside (you'll add them at the end to increase the heat to your desired tastes).

2 Coarsely chop the body of the habaneros and add to food processor bowl.

3 Cut mango into bowl trying to catch all juice.

4 Add the mango flesh and juice to the processor bowl and puree.

5 Now add the remaining ingredients and process till smooth.

6 Taste, and add the seed bundles you reserved from the habaneros a few at a time to taste.

7 Pour into jar (s) or bottle (s) and store.

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Comments (3)

digdirt2
14 years ago
Since no canning instructions are provided it is intended for fresh use and fridge storage only or possibly freezing. It has never been tested for canning so has an unknown pH (both mangoes and the peppers are low acid) and density so the type and time of processing needed would just be a guess.

Dave
Kerry Vetter
14 years ago
that being said, is there a known, safe recipe for water bath canning a mango habanero salsa?
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digdirt2
14 years ago
safe recipe for water bath canning a mango habanero salsa?

Not that I am aware of as such. This would be considered a niche' food and the most likely source I can think of for such a specific recipe would be Small Batch Preserving book.

NCHFP provides a Mango Salsa recipe for canning in 1/2 pints only that you could 'probably' sub hot peppers for the sweet peppers in it as long as you stick with the specific amounts given. Of if you used dried habs.

MANGO SALSA
6 cups diced unripe mango (about 3 to 4 large, hard green mangoes)
1-1/2 cups diced red bell pepper
1/2 cup finely chopped yellow onion
1/2 tsp crushed red pepper flakes
2 tsp finely chopped garlic
2 tsp finely chopped ginger
1 cup light brown sugar
1-1/4 cups cider vinegar (5%)
1/2 cup water
Caution: Handling green mangoes may irritate the skin of some people in the same way as
poison ivy. (They belong to the same plant family.) To avoid this reaction, wear plastic or rubber gloves while working with raw green mango. Do not touch your face, lips or eyes
after touching or cutting raw green mangoes until all traces are washed away.
Yield: About 6 half-pint jars
Procedure: Wash all produce well. Peel and chop mango into 1/2-inch cubes. Dice bell pepper into 1/2-inch pieces. Finely chop yellow onions. Combine all ingredients in an 8-quart Dutch oven or stockpot. Bring to a boil over high heat, stirring to dissolve sugar. Reduce to simmering, and simmer 5 minutes...Fill hot solids into hot half-pint jars, leaving 1/2-inch headspace. Cover with hot liquid, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel...Adjust lids and process 10 mins. in BWB adjusting for altitude.

Dave