Alright... this is bound to be a hot sauce that throws some real heat out there. This is almost all hot peppers, and to add a touch of Florida, I threw in the meat of a big old locally grown mango. Again, I'm letting it sit for a few weeks before I give it a try, but I already have the first jar out to friends, so I'm hoping for some other opinions too...Here's what I did to make it:
I had a bunch of garlic, 4 habaneros, 4 red jalapenos, 5 cayennes, 3 long red hots, and 1 hot red pepper. I used about 1/3 of a cup of organic balsamic, the meat of that mango sitting there, and blended it all together. Once it was well blended, I cooked it on low heat for about 30 minutes, after which I jarred it. 
Really, this was a simple one, but sometimes simplicity leads to the tastiest stuff. I can't wait to give this one a try. Just taking a little dip o' the finger while it was cooking, and my tongue was on fire. And you know... living down here in the sunshine state, I sometimes think the devil really is incarnate here - he/she could be any number of folks i've run into down here in the last couple of years. Maybe he's all of them!!!
4 comments:
Only folks related to the Jersey Devil can make a sauce this hot!
How much would recommend adding to a dish - say for a serving of 4?
Well... I just tried this one, and it is hot! As far as adding it to a dish, it really depends on how much heat you like - or how much your guests like. It can be added at serving to taste - otherwise go light at first, and increase until it reaches a heat to your liking...
I dug it !!
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