• Alicia Crisp

The Awesome Sauce

This stuff is so good. Use it as a marinade, a basting sauce, a BBQ sauce, or a dip for fried food. Also try it with cream cheese or even in a baked brie. So delicious and fresh. If you make it, do not substitute with anything canned, frozen, or whatever. The freshness is what makes it pop. Again. This is really good, I can’t explain it. Plus your kitchen will smell great.

2 Sweet Peppers (seeded and diced)

2 Ripe Mangos (peeled, seeded, and cubed)

2 Cloves Garlic (peeled and minced)

1 Tblsp. Fresh Ginger, grated or minced

1  Medium Yellow Onion (chopped, fine)

2 Stalks (about 5 Tbsp. minced Shadow Benny)

1 Cup Mango Juice (fresh squeezed, with pulp)

1/2 Cup Lime Juice (fresh again, with pulp)

1/2 Cup Apple Cider Vinegar

1/4 Cup Spicy Brown Mustard

1/4 Cup Honey

1/4 Cup Brown Sugar

1 hot pepper  (Finely chopped, no seeds. For spicier sauce add the seeds)

1/2 Tsp. Cinnamon

1/2 Tsp. Nutmeg

1 Tsp. Black Pepper

3/4 Tsp. Salt

1 Tsp. Ground Mustard

1 Tbsp. Soy Sauce

3 Tblsp. Butter

1/2 Tsp. Paprika

Melt butter over medium heat in a heavy pan. Add onion, peppers, garlic, shadow benny, and ginger. Cook for 4-5 minutes until soft. Add mango chunks. Saute a few minutes longer until mango is soft. Stir often so mixture does not stick to pan. Add spices and the rest of the ingredients. Keep stirring and bring to a slow boil. Once it is boiling, reduce heat and simmer 20-25 minutes, stirring occasionally to keep sauce from burning on the bottom of the pan. After 25 minutes, remove from heat. Puree sauce using either a potato masher or an immersion blender and enjoy.

#farm #Papaya #recipe #sustainable

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