Pineapple Mango Habanero Hot Sauce 鳳梨芒果哈瓦那辣椒醬

The sweet, beautiful heat of a habanero makes me smile and sweat as soon as the image of this unique chili appears in my mind. Habaneros have a very distinct flavor and can add a wonderful dimension to most dishes of you want something to give you a nice spicy cleanse of the pores. These little chilies will make you sweat. It’s like going for a little workout, right?

 

The combination of pineapple, mango, and habanero is quite Caribbean, but I added some white peach to this hot sauce because they have a wonderful flavor and are in season here in Taiwan at the moment. I love this hot sauce because it has a nice sweetness from the pineapple, mango, and peach, but is met with a heat that is gently turned up with each passing second. The heat isn’t too much, but it’s definitely spicy!

DSC_0383

 

話說上回我們去建國花市尋寶,看到這閃亮亮的哈瓦那辣椒盆栽,立刻興奮地購入!這幾顆外表看起來很無害的辣椒,味道卻像一個身上有刺的美人那般嗆辣,當整個刺激感從舌尖蔓延到喉頭,你會發現額頭跟人中早就佈滿汗珠,喜歡吃辣的人一定會視它為珍寶。

這次的辣醬中加入鳳梨、芒果(挺加勒比style的),還有我們自己的idea- 白桃子,把清爽的果甜混入其中,你會像健達出奇蛋一樣,一口辣醬多重驚喜,甜、辣和你嘴巴周圍汗水的鹹香~一起回甘。(往下拉看中文食譜)

 

Makes about 4 cups

 

  • 1 medium fresh pineapple, cut in chunks
  • 2 ripe mangos, peeled and cut in chunks
  • 1 white peach, cut into chunks
  • 5 habanero peppers, rough chopped (keep the seeds and pith for most heat, remove for less)
  • 1 cup water
  • juice of 2 limes
  • 1 Tbsp brown sugar
  • ½ tsp allspice
  • ¼ tsp ground cloves
  • 1 tsp salt
  • 1 pinch nutmeg
  • ¼ cup apple cider vinegar
  • Cornstarch slurry- 1 tbls cornstarch, add 2 tbls water

 

1. Cut all fruit and habaneros and add to food processor. Process until smooth. I did mine in two batches. Once smooth, place in pan and simmer on the stove for about 5 minutes.

2. After about 5 minutes, add the rest of the ingredients and stir until everything is incorporated.

3. Pass 75% of mixture through a sieve into separate bowl and then add back to original mixture.

4. Heat back up until it begins to simmer and add cornstarch slurry. Stir until mixture thickens. Let cool.

5. Once the hot sauce reaches room temperature, place in bottles or jars.

6. Keep it in the fridge to stay fresh.

DSC_0397


可做出約4大杯份量

 

  • 1 顆中型鳳梨,切塊
  • 2 顆熟成芒果,削皮後切塊
  • 1 顆白桃子,帶皮切塊
  • 5 粒哈瓦那辣椒,大概切碎(但建議先切半將裡面白色的部份與籽取出,斟酌用量,因為你可能會辣哭。)
  • 1 杯水
  • 2 顆檸檬果汁
  • 1 茶匙黑糖
  • 1/2 茶匙allspice甘椒粉(我記得很難買到,所以不加也沒關係)
  • 1/4 茶匙丁香粉
  • 1 茶匙鹽
  • 1 小撮肉豆蔻
  • 1/4 杯蘋果醋
  • 太白粉水- 1 茶匙太白粉混合2 茶匙水

 

1. 將所有水果與哈瓦那辣椒加入食物處理機(份量可能有點多,可以分批處理),直至處理均勻後,倒入鍋中用小火煨5分鐘。

2. 加入剩餘的材料攪拌均勻。

3. 步驟1和2的混合醬料,撈出75%用濾網過濾。過濾後的液體與剩下的25%混和醬料再次拌勻(此步驟是為了調整醬料的濃稠度,可依喜好調整)

4. 再放回爐子上用小火煨,當醬料開始冒小泡泡時,將太白粉水倒入攪拌。火關掉,放涼。

5. 等到醬料冷卻至常溫,就可以放入瓶罐中囉。

6. 記得放入冰箱冷藏以保新鮮。

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