Ingredients with Measurements:
- 2 ripe mangoes, peeled and chopped
- 1 habanero pepper, seeded and minced
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Special equipment needed:
- Blender or food processor
- Fine mesh strainer
Step-by-step instructions:
1. In a medium saucepan, combine the chopped mango, minced habanero, apple cider vinegar, brown sugar, cinnamon, allspice, salt, cloves, ginger, and nutmeg.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to low and simmer for 20-25 minutes, or until the mango is very soft and the mixture has thickened.
4. Remove the saucepan from the heat and let the mixture cool for 10-15 minutes.
5. Transfer the mixture to a blender or food processor and puree until smooth.
6. Strain the puree through a fine mesh strainer into a bowl, pressing on the solids to extract as much liquid as possible.
7. Transfer the strained mixture back to the saucepan and bring to a simmer over medium heat.
8. Cook for an additional 10-15 minutes, or until the mixture has thickened to the desired consistency.
9. Remove from heat and let cool to room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
Medium-high heat for boiling, low heat for simmering, and medium heat for cooking.
Serving size:
Makes about 1 1/2 cups of habanero mango catsup.
Nutritional information:
Per serving (1 tablespoon):
Calories: 25
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 30mg
Total Carbohydrates: 6g
Dietary Fiber: 0g
Sugars: 5g
Protein: 0g
Substitutions for ingredients:
- Mangoes can be substituted with peaches, apricots, or pineapple.
- Habanero peppers can be substituted with jalapeño peppers or serrano peppers.
- Apple cider vinegar can be substituted with white vinegar or red wine vinegar.
- Brown sugar can be substituted with white sugar or honey.
Variations:
- Add 1/4 cup of chopped onion and 1 minced garlic clove to the mixture for a savory twist.
- Use this habanero mango catsup as a marinade for chicken or shrimp.
- Mix this catsup with mayonnaise or sour cream to make a spicy dip for vegetables or chips.
Tips and tricks:
- Be careful when handling habanero peppers as they are very spicy. Wear gloves or wash your hands thoroughly after handling.
- Adjust the amount of habanero pepper to your desired level of spiciness.
- Store the habanero mango catsup in an airtight container in the refrigerator for up to 2 weeks.
Storage instructions:
Store the habanero mango catsup in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
Reheat the habanero mango catsup in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the habanero mango catsup in a small bowl or jar with a spoon for dipping or drizzling.
Garnishes:
Garnish with chopped fresh cilantro or sliced jalapeño peppers for added flavor and color.
Pairings:
This habanero mango catsup pairs well with grilled chicken, pork, or fish.
Suggested side dishes:
Serve with roasted vegetables, sweet potato fries, or corn on the cob.
Troubleshooting advice:
- If the mixture is too thick, add a little water or apple cider vinegar to thin it out.
- If the mixture is too thin, simmer for a few more minutes until it thickens to the desired consistency.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before and after handling raw ingredients.
- Store the habanero mango catsup in an airtight container in the refrigerator to prevent spoilage.
Food history:
Catsup, also known as ketchup, originated in China as a fermented fish sauce. It was later introduced to Europe and America, where it was adapted to include tomatoes and other ingredients.
Flavor profiles:
This habanero mango catsup has a sweet and spicy flavor with hints of cinnamon, allspice, and nutmeg.
Serving suggestions:
Serve this habanero mango catsup as a condiment for burgers, hot dogs, or sandwiches.
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