Mango Vinegar With Optional Scotch Bonnet Pepper Recipes

MANGO SOUR

Steps:

• Peel and chop mango in 2-3 inch pieces. Discard the seed. Chop garlic, set aside.
• Combine all ingredients (except vinegar, if adding), in a small pot and bring to a rapid boil for 10-15 minutes.
• Reduce heat and simmer until mango is soft and cooked through. Mash mango until desired consistency is reached.
• Adjust pepper and salt to suite.
• If adding vinegar, allow mixture to cool slightly then stir in.
• Sour will thicken up once it is cooled.

SCOTCH BONNET HOT SAUCE

Steps:

• In a large sauce pan over medium-high heat, combine oil, peppers, garlic, onion, and salt; cook for 5 minutes, stirring frequently.
• Pour in water, and cook for 20 minutes, or until the ingredients are soft. Stir frequently. Remove from heat, and allow mixture to cool to room temperature.
• Transfer the mixture to a blender, and puree until smooth. Pour in vinegar and sugar; blend until mixed. Keep refrigerated .

PEPPER VINEGAR

Steps:

• Combine 2 cups distilled white vinegar, 2 dried chiles de árbol, and 2 Scotch bonnet chiles (or any of your favorite dried or fresh chiles), quartered lengthwise, in a 1-pint jar. Seal and shake. Let sit at room temperature for 1 week before using.

HOT SCOTCH BONNET CHILE PEPPER AND MANGO SAUCE

Steps:

• Carefully wash the scotch bonnet pepper and remove the stalks. Be careful not to rub your eyes!
• Peel the mango and remove seed.
• Steam the chillies for 6 minutes then place into blender with all other ingredients and blend well.
• If the sauce looks a little too thick for you liking add a little more white wine vinegar.
• After blending transfer into a small saucepan bring to boil and simmer gently for 7 to 8 minutes.
• Transfer the sauce into sterilised container and seal.
• Should keep for a few months in the fridge.

MANGO VINEGAR WITH OPTIONAL SCOTCH BONNET PEPPER

Steps:

• Put the chopped mangoes in a clean 2-quart glass canning jar. If you want heat, add the Scotch bonnet pepper (please wear gloves when handling!).
• In a medium non-reactive saucepan, heat the vinegar until simmering, but not boiling.
• Remove the pan from the heat, and pour the hot vinegar over the mangoes in the jar.
• Set aside to cool. When it's cooled, cover the jar with 2 layers of plastic wrap and screw on a jar lid or screw ring. Place the jar in a paper bag and set in a cool, dark, dry location and let it steep for 2 weeks. Gently shake or swirl the jar every few days to help blend.
• After 2 weeks, taste the vinegar. If the flavor has not developed enough, recover. It may take up to 4 weeks to develop full flavor.
• Once it has developed the flavor you desire, strain the vinegar through 3 layers of clean cheesecloth.
• Then strain through a coffee filter.
• Let the vinegar sit over night covered and allow any sediment to settle.
• Strain the vinegar again through 2 layers of coffee filters.
• Prepare your final bottle by washing with warm, soapy water and filling it with boiling water for 10 minutes. Drain the bottle and fill with the vinegar, leaving about 1/2 inch head space. Seal each bottle with a new cork or screw cap.