Mango Hot Sauce
6 mangoes
a ton of hot peppers
1 large carrot
1 cucumber
4 lemons from ña chiquita's tree
a little vinagre (we used vinagre de pomelo [grapefruit] in Paraguay)
a little salt
several cloves of garlic
equal amount of ginger
water
optional: parsley, cilantro, lemon grass
1) Take the lids off of glass jars, and sterilize jars and lids by placing in boiling
water for 5 minutes. Place the lids back on the jars and allow to cool down.
2) first, take all the flesh off of the mangoes, put in blender. Squeeze in the juice of
the lemons and blend on high (add water if necessary to allow it to blend well). Strain
the fibers out through a fine strainer. Put the mango/lemon liquid back in the blender.
3) fill up the blender about 1/2 full with peppers (cut off the tops first)
4) put the ginger, garlic, cucumber, and carrot in the blender. Also add any of the
optional herbs. Blend on high until all the big chunks are gone.
5) add salt and vinager to taste. Don't add too much!! If it needs more, you can add
more, but you can't take salt away!
6) blend for several minutes until smooth. Add water until it gets to the right
consistency.
7) Boil for 15 minutes. Place in sterilized jars (see step 1).
yay!!!
============================Mango Jelly
12 mangoes
sugar
3 lemons from ña chiquita's tree
agar agar
water
1) Take the lids off of glass jars, and sterilize jars and lids by placing in boiling
water for 5 minutes. Place the lids back on the jars and allow to cool down.
2) Get as much flesh off the mangoes as you can, place directly into a blender
3) Squeeze the juice of the lemons into the blender
4) Blend the mango + lemon on high until it is all the same consistency
5) Strain to remove the stringy mango fibers.
6) Measure the volume of mango/lemon that remains. Add 1/2 of that volume in sugar.
Pour it back into the blender and blend it. Taste it. If it needs more sugar, add more.
Make sure you also measure the total volume after adding the sugar. You need that
volume for step 8.
7) Boil for 20 minutes
8) Using the volume that you measured in step 6, make up agar as follows:
use 3 teaspoons of agar for 1 liter total volume of jelly. Mix the agar in a little bit
of water (approx 50 ml water per 1 tsp of agar) , let it sit for 15 minutes, add it to
the boiling mango mixture, mix very well.
9) keep the heat turned on so that the jelly will not harden.
10) Pour into jars, allow them to cool to room temperature, and then place in the
refrigerator.
That's it!