Mango Habanero Salsa
Posted On 19 May 2020
This can be made with one mango or six apricots. Frankly, mangoes are a pain in the ass but dealing with one of those is better than dealing with six apricots. Just saying.
You can also make this hot (one pepper) or deadly (ten). Your funeral.
Mango Habanero Salsa
This is a wonderful salsa or sauce or marinade. Use with caution.
Servings: 2 cups
Ingredients
The Brine
- 20 grams honey (1 tablespoon)
- 120 grams apple cider vinegar (½ cup)
- 160 grams dry sherry (⅔ cup)
The Salsa
- 1 mango, peeled, pitted, and diced (or 6 apricots, peeled and diced)
- 1 medium red onion, diced
- 5+ garlic cloves, chopped (yes, Bruce, they're peeled)
- 1-10 habanero peppers, de-stemmed and deseeded
- 2 tablespoons grated ginger
- ½ teaspoon turmeric
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- Kosher salt to taste
Instructions
- In a saucepan, combine the honey (20g), vinegar (120g), sherry (160g) and a dash of salt. Bring to a boil. Let boil for 2-3 minutes. Cool slightly.
- Combine the apricots/mango, onion, garlic, peppers, ginger, turmeric, cumin, and coriander in a blender or food processor and puree until smooth.
- Transfer the puree to a saucepan and add about ⅓ to ½ of the hot brine and stir to combine. Taste, adjust seasonings, and evaluate the consistency. If you want it thinner — as in pourable from a bottle — add more brine. For a thicker, dip-like salsa, may want to stop.
- Allow the sauce to cool completely before bottling or refrigerating.
- Serve with chips or spread on meat before grilling.
- Put the toilet paper in the freezer.
Notes
Someone should try this with pluots.
I recently did this with 2 large, and 2 medium mangoes. I figured it was roughly triple the original recipe by mango, so I did 3x of everything else. Once I had the mango/garlic/onion/ginger/pepper puree done, I drizzled in the vinegar/honey/sherry mixture until the consistency looked right then adjusted the seasoning.
I then left it on low heat to reduce a bit.
I then canned it in 1/2-cup (4oz) jars. I got 12 of them plus one 8oz jar, and a little extra. So I guess I could’ve probably got 14-15 4oz jars or 7-8 half-pint jars.
Just did this again and doubled most — 2 mangoes, 3 peppers, etc. — and got 5 half-pint canning jars out of it.
Just did this again and doubled most — 2 mangoes, 3 peppers, etc. — and got 5 half-pint canning jars out of it.
