Earthy tumeric and sweet-tropical mangoes in a hot sauce, c’mon…..
We had a big bag of mini peppers laying around from a class that got canceled, some old cherry bombs and a bunch of bits and pieces of fresh turmeric root left at the bottom of a bag that seemed worthless at first glance. Of course, one of our ripe mangoes gave us the bright idea of sweetening the normally HOT 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.
This is a super bright and fresh tasting hot sauce that can be used on anything you would add Tabasco and more.
Fresh Mango-Turmeric Tabasco
Makes about 2 ½ cups
1 cup red, yellow or orange peppers, chopped with stems and seeds removed
3-4 fresh red chilies, jalapeño, cayenne or cherry bombs- stems removed, seeds ok for hotter version
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, chopped coarsely
Juice of 1 lemon plus, 2 teaspoons zest
Juice of 1 lime, plus 2 teaspoons zest
1 teaspoon smoked salt (optional)
Combine the bell peppers, fresh chilies, turmeric, salt and water in a small sauce pan and bring to a boil. Reduce the temperature and simmer 10 minutes. Allow the mixture to cool to warm, and place it in a blender. Add the vinegar, water, mango, garlic, lemon and lime juice and the smoked salt and blend on medium speed until totally smooth. Let the mixture sit about 2 hours minimum and up to 24 hours and then strain, discarding the strained solids.
Store in an airtight container in the refrigerator up to 2 weeks.