Saturday, August 14, 2010

Rosie Makes A Mango Habanero Sauce.

Youngest Hawthorne loves mangoes. They were on sale at Food Lion the other day so I bought several. Youngest Hawthorne is very picky about his mangoes. They have to be at the peak of freshness and ripeness. Apparently one of the mangoes was past its prime and he refused to eat it. So, I'm making a mango habanero sauce to use up the mango.
My ingredients: 1 overripe mango 5 habaneros from my garden 1/2 onion, chopped 2 TB Dijon mustard 1/4 cup honey 1/4 cup brown sugar 1 tsp curry powder 1 tsp chili powder 1 cup cider vinegar Mix all ingredients in pan and simmer for about 30 minutes.
Here's my mushy mango.
About an equal amount of chopped onions and maybe 2 TB Dijon mustard.
About 1/4 cup or so of honey.
About 1/4 cup of brown sugar.
Teaspoon of curry powder.
Teaspoon of chili powder.
I went out and picked 5 habaneros ...
... which I minced ...
... and added to the pan.
About a cup of cider vinegar ...
... and it's ready to simmer.
Simmer over very low heat for about 30 minutes. Keep refrigerated. Use on fried foods or with tortilla chips. Lots of flavors in this. Plus, it's got a nice warmth that creeps up on you.

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