Mambo Sauce Recipes

MUMBO SAUCE - D.C.'S FAMOUS SWEET & SOUR SAUCE

Steps:

• Place tomato paste, ketchup, sugar in a saucepan. Pour in pineapple juice, white vinegar, lemon juice, and honey into the pan. Add soy sauce, grated ginger, and cayenne pepper. Whisk together thoroughly. Place pan over medium-high heat. As soon as mixture starts to bubble, reduce heat to medium-low and simmer, whisking occasionally, until mixture has thickened slightly, about 10 minutes.
• Remove pan from heat; allow to cool about 10 minutes or so. Pour sauce through a fine strainer to eliminate solids.

KEN'S MUMBO® SAUCE

Steps:

• In a mixing bowl combine all ingredients. Mix well.
• Pour into pot.
• Bring to boil using low heat. Stirring constantly.
• Let cool or serve hot.
• To enhance the flavor of the sauce, just add more of the above ingredients. DO NOT USE SALT, because it will destroy the sweetness of the sauce.

MAMBO SAUCE

Steps:

• In a small saucepan, combine the ketchup, sugar, hot sauce, pineapple juice, vinegar, smoked paprika and soy sauce over medium heat; bring to a simmer. Cook, whisking constantly, until slightly thickened, 8 to 10 minutes. Refrigerate until cold, about 1 hour.

SECRET RECIPE MAMBO SAUCE !!!

Steps:

• Cook the tomatoes, onion and jalapeno pepper in large stainless steel sauce pan until onions are translucent and most of the liquid is gone, do not let brown or burn. Stir frequently.
• While this is cooking: Prepare canning jars and boiling water bath.
• Add all remaining ingredients to the tomato mixture. Stirring constantly heat over high heat for 20 minutes. Reduce heat to a simmer. Simmer for about 35 more minutes or until desired consistancey is reached. *** If at any point you feel it is too thick, add water and simmer a bit longer.
• Put the hot sauce into sterilized hot jars to 1/2 inch from top, wipe rims with hot damp cloth. Place lids and rings, tighten to fingertip tightness.
• Place in boiling water bath for 30 minutes with the lid on the canner. Remove lid. Remove jars to towel lined counter top to cool and seal for 24 hours before putting in pantry for storing. You will hear "PING" noises as the jars seal as they cool. Check to make sure all jars are sealed before storing. If there are some that didn't seal, you can re-do those ones, or store in refrigerator.
• *** You may want to taste test this as you are adding ingredients to adjust for personal tastes. Use less spice to start out or use more... if you dare! My family loves spicy sauce... so I make it this way.... and I make it even spicyer! *** If you want it spicyer, you can also include the entire jalapeno peppers (except for the stems)and add more peppers... it is all to your taste.
• **** I make several batches of this sauce every year to use and to give as gifts... it is very popular.

MAMBO CHICKEN

Steps:

• In a gallon size freezer type bag, combine chicken, garlic, ginger, soy sauce, lime juice & sesame oil. Marinate in refrigerator for 4 hours to overnight. While chicken is marinating, create Mango Salsa and refrigerate until ready to use. Grill or broil for 5 minutes each side or until cooked through. If baking, bake at 350*F for 30 minutes, flipping halfway through, or until done. When finished cooking, plate and top with a generous amount of Mango Salsa. Devour!