Odds & ends · Salsas & Sauces

Mango-Tumeric Tabasco

Name: Mango-Tumeric Tabasco
Yield: Makes about 2 ½ cups
Ingredients: 1 cup red, yellow or orange peppers, chopped with stems and seeds removed; 3-4 fresh red chilies, jalapeño, cayenne or cherry bombs; ¼ cup turmeric pieces, finely chopped with skin on; 1 tablespoon salt; ¾ cup water; 1 cup champagne vinegar; ½ cup fresh mango, chopped; 4 cloves garlic; Juice of 1 lemon; Juice of 1 lime; 1 teaspoon smoked salt (optional)

A bunch of mini peppers waiting for a use, some bits and pieces of turmeric leftover and a very ripe mango staring at us, gave us the bright idea of improving Tabasco style sauce. The turmeric gives the final sauce not only a nice bright color, but an earthiness that melds nicely with the sweetness of the peppers and mango, especially contrasted by the acids of the vinegar and citrus juices.

Makes about 2 ½ cups

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Ingredients

1 cup red, yellow or orange peppers, chopped with stems and seeds removed
3-4 fresh red chilies, jalapeño, cayenne or cherry bombs
¼ cup turmeric pieces, finely chopped with skin on
1 tablespoon salt
¾ cup water
1 cup champagne vinegar
½ cup fresh mango, chopped
4 cloves garlic
Juice of 1 lemon
Juice of 1 lime
1 teaspoon smoked salt (optional)

Method

Combine the bell peppers, fresh chilies, turmeric, salt and water in a small sauce pan and bring to a boil. Reduce the temperature, add the vinegar and simmer 5-7 minutes. Allow the mixture to cool to warm, and place it in a blender. Add the mango, garlic, lemon and lime juice and the smoked salt and blend on medium speed

Mango-Tumeric Tabasco

Ingredients

Method

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