Mango Vinegar With Optional Scotch Bonnet Pepper Recipes

HOT SCOTCH BONNET CHILE PEPPER AND MANGO SAUCE

Steps:

• Carefully wash the scotch bonnet pepper and remove the stalks. Be careful not to rub your eyes!
• Peel the mango and remove seed.
• Steam the chillies for 6 minutes then place into blender with all other ingredients and blend well.
• If the sauce looks a little too thick for you liking add a little more white wine vinegar.
• After blending transfer into a small saucepan bring to boil and simmer gently for 7 to 8 minutes.
• Transfer the sauce into sterilised container and seal.
• Should keep for a few months in the fridge.

MANGO VINEGAR WITH OPTIONAL SCOTCH BONNET PEPPER

Steps:

• Put the chopped mangoes in a clean 2-quart glass canning jar. If you want heat, add the Scotch bonnet pepper (please wear gloves when handling!).
• In a medium non-reactive saucepan, heat the vinegar until simmering, but not boiling.
• Remove the pan from the heat, and pour the hot vinegar over the mangoes in the jar.
• Set aside to cool. When it's cooled, cover the jar with 2 layers of plastic wrap and screw on a jar lid or screw ring. Place the jar in a paper bag and set in a cool, dark, dry location and let it steep for 2 weeks. Gently shake or swirl the jar every few days to help blend.
• After 2 weeks, taste the vinegar. If the flavor has not developed enough, recover. It may take up to 4 weeks to develop full flavor.
• Once it has developed the flavor you desire, strain the vinegar through 3 layers of clean cheesecloth.
• Then strain through a coffee filter.
• Let the vinegar sit over night covered and allow any sediment to settle.
• Strain the vinegar again through 2 layers of coffee filters.
• Prepare your final bottle by washing with warm, soapy water and filling it with boiling water for 10 minutes. Drain the bottle and fill with the vinegar, leaving about 1/2 inch head space. Seal each bottle with a new cork or screw cap.