Name: Mango Hot Sauce
Ingredients: 4 cups white vinegar (-you can use apple cider or a combination of vinegars); 3/4 cup honey; 1 1/4 tablespoons salt; 4 red sweet peppers; 1 1/2 ounces dried Puya peppers (available in most supermarkets by the salsa and taco shells); 12-14 garlic cloves; 1 large mango

Not your average hot sauce! This Mango Hot Sauce is mildly spicy, deliciously sweet, and incredibly versatile.

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Should I say AWARD winning Mango Hot Sauce? Yes, yes I should say Award Winning Mango Hot Sauce and guess what? You’re getting the recipe for it! It’s also so much more than a hot sauce, it’s a mild sauce, it’s a delicately sweet and enticingly different sauce. Thin enough to drizzle and yet hearty enough to dunk in, it’s the kind of sauce you’ll reach for again and again, for every meal. Which means right about now I need to make another batch because it’s starting to run low. See?

This Mango Hot Sauce won second prize in the Eat Write Retreat Food Swap sponsored by Safest Choice Eggs and Emily Paster co-founder of the Chicago Food Swap. A food swap is just that, a group of people coming together to swap food they made or grew. Food Swaps normally don’t involve prizes but this was a special Food Swap just for bloggers at Eat Write Retreat and bloggers need prizes, amiright? If you’re interested in a normal (no prizes!)Food Swap and you’re local to the Palmer area well you’re in LUCK because I’m starting a local Palmer Food Swap, stay tuned for details.

Back to the EWR Food Swap. When I was pondering what to make for the food swap I knew it had to

be made in advance
get transported down to Chicago (just a mere 3,500 miles) and sturdy enough to make the trip
be accessible to many, taste wise
and if possible contain eggs(contest sponsor)

I was legitimately stumped on what to make, I mean meeting all those parameters and having a product people would actually want felt impossible. I dreamt up a hundred different ideas and in the end I finally just asked my husband what he thought I should make. Of course he hand an instant answer “LAURACHA”, the name we call my recipe for a sriracha style sauce. Initially I said ‘no’ but after double checking that the rules didn’t say ‘no canned products’,(that’s a duh right there, it’s food swap!) I decided to make a kinder version of Laurancha, one with mellow sweet heat instead of fiery hot heat. I kind of thought bringing a swap item without eggs from the sponsor in it would make me ineligible for winning a prize, however I realized that I liked the idea of putting my best foot forward, even if it meant I might not win. So much for that, eh I took second place and won an 8 piece Calphalon Cookware set!

Mango Hot Sauce

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Not your average hot sauce! This Mango Hot Sauce is mildly spicy, deliciously sweet, and incredibly versatile.

Course: Condiments

Cuisine: Alaskan

Calories: 1258kcal

Author: Laura

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Ingredients

4 cups white vinegar -you can use apple cider or a combination of vinegars
3/4 cup honey
1 1/4 tablespoons salt
4 red sweet peppers
1 1/2 ounces dried Puya peppers available in most supermarkets by the salsa and taco shells
12-14 garlic cloves
1 large mango

Instructions

in a large jar mix together the vinegar, honey and salt
remove the stem and seeds of the red peppers, then cutting them into roughly 2x2 inch chunks, stir into the vinegar
remove the stems and the most of the seeds from the dried peppers, add into the vinegar
peel and crush the garlic, add it to the vinegar and peppers
remove the skin and pit from the mango cut the flesh into bite sized pieces, and also add them to the vinegar mix
stir to combine the peppers and vinegar one more time then cover loosely with plastic film and let it sit for 24 hours, stirring at least 3-4 times
after 24 hours carefully pour into a dutch oven and bring to a boil over medium heat
reduce heat to a simmer, cook and stir for 10 minutes or until the sweet peppers are soft when poked with a knife
cool completely
here's where it gets fun-if you like a MILD sauce, and this is the version I made for the food swap, remove 90% of the puya peppers BEFORE the final pureeing, you'll get a the nice mild sauce this way
if you like a HOT sauce leave all the puya peppers in for the final pureeing of the sauce
hot or mild it's totally your choice and of course you can vary the heat if you like it a little more spicy leave more peppers in
once you've figure out how hot you want it and adjusted the peppers accordingly puree the remaining peppers in batches in a food processor for 2-3 minutes, be sure to cover the processor with a towel or you will end up wearing the hot sauce, which isn't a LOT of fun
once you've pureed the sauce run it through a strainer and remove all the solids
you can skip this part if you don't mind your hot sauce a little chunky
it's done at this point, you can reheat it and put it in jars for a hot water bath to seal for longer shelf life or if you prefer just put it in jars in the refrigerator and use within 2-3 weeks

Notes

*note* this needs to soak for 24 hours and you will also need a food processor to puree it

Nutrition

Now what to do with ALL the peppers you took out before you pureed the sauce?? Here’s a little tip this recipe can be a TWO FOR ONE type of deal. When I make a mild version with just a little heat I go ahead and puree up all the peppers I pulled out and make a chunky hot sauce for my husband. It’s full of pepper seeds and all the extra peppers, it’s terribly hot, extremely thick and he loves the added bonus jars I make for him when I make a mild sauce. If you don’t have anyone to make a wild chunky hot sauce for you can always give the leftover peppers to your chickens, mine love them!