Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Bottled Hell
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- #7144
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
6 whole mango, peeled and seeded
7 whole kiwifruit, peeled
7 whole habanero chili pepper (fresh), stemmed and seeded
4 whole lime, juice of
3 whole lemon, juice of
4 tablespoons frozen orange juice concentrate
1/3 cup white vinegar
1 teaspoon salt
2 cups water
directions
In stock pot add habaneros, water and salt. Slow boil for 15 minuets. Then drain, saving 3/4 cup of water.
Puree in blender the saved water and all ingredients except vinegar. Return to stock pot and simmer on medium low heat for 10 minutes, stirring constantly. Remove from heat and stir in vinegar until slightly cooled.
Keeps in refrigerator 4 months or can and process. Refrigerate after opening. Hot and spicy, ideal for chicken, pork or fish.
added by
a1hotfood
nutrition data
52 calories, 0 grams fat, 14 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
I literally almost died making this hot sauce. There are no warnings here about ventilation in the kitchen while the peppers are boiling, I didn't realize how caustic and toxic the fumes were until I was overcome, had to flee the house, coughed up tons of mucus from my seared lungs. I know that habaneros are dangerous to slice and dice (always use gloves) but there need to be warnings about the FUMES from boiling habaneros.