Mango Vinegar With Optional Scotch Bonnet Pepper Food

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 AND SCOTCH BONNET BARBECUE SAUCE

Steps:

• Light a home smoker, and smoke bell peppers and tomatoes 30 minutes, preferably over oak chips. Alternatively, a smoker can be made by completely lining bottom and cover of a wok with foil and placing two tablespoons each of rice, brown sugar and black tea leaves in bottom of wok. Place wok, covered, over medium heat. When smoke starts rising, put peppers and tomatoes on a rack in wok, cover, and smoke vegetables 30 minutes. Chop vegetables and transfer them to a 5-quart saucepan. (Without a smoker, peppers and tomatoes can be chopped and placed in saucepan.)
• Add remaining ingredients to saucepan with 1 cup water. Bring to a boil, reduce heat and simmer, stirring occasionally, 1 hour. Allow to cool briefly.
• Puree mixture in a food processor. You may have to do this in two shifts. Pass puree through a medium-mesh strainer. Check seasoning. Refrigerate until ready to use.

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.