I also have made your ghost pepper salsa recipe as well, you were not kidding about how these plants seem to produce! Thankfully I have a friend that would like some dried pepper and salsa made, so I'll be making some of those things once this next batch of peppers ripen up. Once it all hit my ninja blender, I did add in a splash of pure agave syrup with the lime juice.Īll in all this came out wonderful, these modifications came of course to me after trying your recipe the first time. Let it flambe off a bit, then removed the habaneros, went inside and finished up the other part of the recipe. I let the veggies smoke and roast, then about the time to remove the habaneros I doused the pan with a good splash of Bumbu XO Rum (black bottle) and set it to flame. I put the veggies cut up in my 12" cast iron pan and put it on the grill with the lid closed and vents closed most of the way. Once the grill was going and smoking pretty good. Instead of roasting the veggies in the oven inside (cause it's hot as Hades here in Avon Park, Fl), I decided to fire up the Weber Grill with some Royal oak lump coal and Cherry Wood Chunks. Make a smooth puree using a hand blender. To make the pulp using a hand blender, add the mango pieces to a deep bowl. Note Do not add any sugar or water while blending. But it came out pretty good, what I did differently was this. Transfer the mango pieces to a blender or a food processor. I don't know if you've made this modification or not to it. However this Roasted Mango Habanero salsa recipe of yours I gone ahead and modified it. ![]() ![]() I refer back to it for ideas from time to time. Habanero peppers and silky mango come together to create a highly flavorful salsa that is slightly sweet with plenty of heat.
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