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Mango hot sauce

11 years ago

Will this recipe be ok to can? Or should I refrigerate it.

Mango hab sauce from yummy.com

12 habaneros (fresh)

1 mango (ripe)

1 cup mustard (cheap yellow)

1/4cup brown sugar (packed)

1/4cup white vinegar

1 tbsp curry powder

1 tbsp ground cumin

1 tbsp chili powder

salt

pepper

1 Slice caps off of habaneros, remove seeds and set aside (you'll add them at the end to increase the heat to your desired tastes).

2 Coarsely chop the body of the habaneros and add to food processor bowl.

3 Cut mango into bowl trying to catch all juice.

4 Add the mango flesh and juice to the processor bowl and puree.

5 Now add the remaining ingredients and process till smooth.

6 Taste, and add the seed bundles you reserved from the habaneros a few at a time to taste.

7 Pour into jar (s) or bottle (s) and store.

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Comments (3)

digdirt2
11 years ago
Since no canning instructions are provided it is intended for fresh use and fridge storage only or possibly freezing. It has never been tested for canning so has an unknown pH (both mangoes and the peppers are low acid) and density so the type and time of processing needed would just be a guess.

Dave
Kerry Vetter
11 years ago
that being said, is there a known, safe recipe for water bath canning a mango habanero salsa?
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The reason for the peeling recommendation for many foods is the same - the peel is the primary source of bacteria, fungi and other contaminants. It isn't just pesticides we have to worry about. :) Additional points: in some foods the peels are toughened or turned chewy by the processing, the peels can retard heat penetration to the center of the food in larger food pieces, they can slow flavor and acid penetration too (IE: slices are no problem with peppers but if you don't peel and you can them whole you need to cut slits in them so the brine can get inside). They won't be as crisp as the store bought since they are processed very differently. You can use Pickle Crisp to make them a bit crisper. The frozen ones will be mushy when thawed. Not good for canning plus a waste of energy. Save for use in cooked recipes. Dave
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Thanks, that's what I figured too - since it was a long-cooked sauce, there weren't going to be any chunks left. Sorry Dave I had typed this, went to make dinner and just came back and hit Submit. I goofed (was checking the Ball Complete book for the original spices) and used the full 2C of vinegar for my half batch. So used 1/3C brown sugar and added another 2C tomato puree. We had a pint with a lb of ground meat for dinner, have 8C left in Pyrex measuring cup in fridge. The "puree" was pretty thin - as you can tell since my half recipe with an additional cup of vinegar and total 10C "puree" (2 additional cups, quickly nuked some paste tomatoes in a big Pyrex measuring cup, drained in a colander and topped with ice to peel them, then milled them into the measuring cup) made 5 pints, and that's with reducing the peppers and onions to less than half of the original recipe (that used 16C tomatoes). So a half batch should have been 8C peeled tomatoes, 4 bell peppers (app. 5C?), 3 onions (app. 2C), and 1C of vinegar to make 3.5 pints. I used 10C milled tomatoes, 3C peppers, 1 onion (slightly under 2C), and 2C vinegar and got 5 pints. I made sure the big chunks of onions (I roughly chopped them) were used for dinner, the peppers are in smaller pieces. Do you think it's safe to can the 4 pints I have left (after reheating of course)? I have adjusted the recipe in my Word document for the spices (Malna used a spice bag), I will go off that from now on so I don't get confused with looking at original amounts. And I think I'm going to change the white vinegar to ACV ;-) Sorry for the hijack. This post was edited by ajsmama on Sun, Sep 8, 13 at 18:34
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Not sure about preservation for this sauce. Have you tried posting it on Gardenweb's Harvest forum? They would be able to answer your question there. Here is a link that might be useful: Harvest Forum
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try it out, let me know what you think. this is one of the recipes where a lil bit of xanthan gum goes a long way to give it an even consistency. (another suggested amazon purchase) and in terms of jars, I've said this before, but you really oughta look around your local area for a glass container distributor. you might be surprised what's tucked away in an industrial complex somewhere near you. paying 3 bucks a case with no shipping is a whole lot better than paying 3 bucks a case, plus 12 bucks shipping. if I had to pay to get my bottles shipped to me, the sauce industry would no longer be feasible for me. finding local distributor was what makes this work.
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digdirt2
11 years ago
safe recipe for water bath canning a mango habanero salsa?

Not that I am aware of as such. This would be considered a niche' food and the most likely source I can think of for such a specific recipe would be Small Batch Preserving book.

NCHFP provides a Mango Salsa recipe for canning in 1/2 pints only that you could 'probably' sub hot peppers for the sweet peppers in it as long as you stick with the specific amounts given. Of if you used dried habs.

MANGO SALSA
6 cups diced unripe mango (about 3 to 4 large, hard green mangoes)
1-1/2 cups diced red bell pepper
1/2 cup finely chopped yellow onion
1/2 tsp crushed red pepper flakes
2 tsp finely chopped garlic
2 tsp finely chopped ginger
1 cup light brown sugar
1-1/4 cups cider vinegar (5%)
1/2 cup water
Caution: Handling green mangoes may irritate the skin of some people in the same way as
poison ivy. (They belong to the same plant family.) To avoid this reaction, wear plastic or rubber gloves while working with raw green mango. Do not touch your face, lips or eyes
after touching or cutting raw green mangoes until all traces are washed away.
Yield: About 6 half-pint jars
Procedure: Wash all produce well. Peel and chop mango into 1/2-inch cubes. Dice bell pepper into 1/2-inch pieces. Finely chop yellow onions. Combine all ingredients in an 8-quart Dutch oven or stockpot. Bring to a boil over high heat, stirring to dissolve sugar. Reduce to simmering, and simmer 5 minutes...Fill hot solids into hot half-pint jars, leaving 1/2-inch headspace. Cover with hot liquid, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel...Adjust lids and process 10 mins. in BWB adjusting for altitude.

Dave

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