Monday, July 10, 2017

Homemade Hot Mango Sauce


 6 Thai chilies (Bird’s eye chili) 
 2 Habanero chilies 
 1/2 cup grated carrot 
 Zest of 1/2 a lemon
 Juice of 1/2 a lemon 
 1/2 cup onions, chopped roughly 
 5 ounces mango puree 
 1/4 cup white vinegar 
 1/4 cup sugar 
                                 1/2 teaspoon salt                                



 1. Blend together the Thai chilies, habaneros, carrot, zest of lemon, 
lemon juice, onions and mango puree.

 2. Transfer into a saucepan. Add sugar and salt Cook for about 
10-12 minutes.

 3. When cooled, transfer into the blender again. Add vinegar and 
blend again.

 4. Transfer into a jar. Keep covered and refrigerate. 

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