Mango glow habanero chili sauce

Ingredients for Mango glow habanero chili sauce

Instructions for Mango glow habanero chili sauce

To prepare the Mango glow habanero chili sauce recipe, please follow these instructions:

Free the chili peas for seeds, seeds and stems. Chop them very nicely. Cut the meatloaf from the mangoes and chop it well. Squeeze the juice of the glue and the orange.

Boil vinegar and water with brown dough, curry powder, cumin, peppers, salt, black pepper and mustard powder. Put the chopped chilli and mango fruit in the sauce and give it a boil. Taste with orange juice and lime. Purer sauce if necessary.

Make a leveling with corn starch and give the sauce a boil to level it. Pour the sauce onto clean glass and allow it to pull at least one day before use.

Holds about 1 year in refrigerator.

tips:
A delicious orange sauce, which gives even the most hardened chili fans the heat from the inside. Can also be made with chili other than habaneros, but the taste is different. Served for itself to eg. Steamed fish, curry dishes and grilled or mixed in stews, soups or even ketchup. Important: Use latex gloves if you make the sauce on real habanero pebre, and take care not to get the chili juice on the skin! Wash all tools thoroughly afterwards.