Post by Darlene on Oct 19, 2021 12:28:58 GMT -5
7 cups mango juice
8 habaneros
2 small onion
1 peach
1/3 C honey
2 T evoo
1/4 yellow mustard
2 1/2 T salt
2 1/2 T paprika
1 1/2 T ground white pepper
1 T ground cumin
1/3 tsp ground allspice
1/4 C lt brown sugar
1 1/2 C white vinegar
1/2 C apple cidar vinegar
sautee the onion in the evoo til transluscent (about 5 minutes)
combine mango juice, habanero peppers, onion, peach, honey, mustard in blender. liquify. add salt, paprika, cumin, white pepper, allspice. blend. add brown sugar. blend til well combined.
pour into large pot. bring to a boil then add the white vinegar and cidar vinegar. bring back to a boil. boil for 10-20 minutes.
pour into your 1/4 pint or 1/2 pint jar. leave 1/2" of headspace. process 10 minutes in water bath canner.
8 habaneros
2 small onion
1 peach
1/3 C honey
2 T evoo
1/4 yellow mustard
2 1/2 T salt
2 1/2 T paprika
1 1/2 T ground white pepper
1 T ground cumin
1/3 tsp ground allspice
1/4 C lt brown sugar
1 1/2 C white vinegar
1/2 C apple cidar vinegar
sautee the onion in the evoo til transluscent (about 5 minutes)
combine mango juice, habanero peppers, onion, peach, honey, mustard in blender. liquify. add salt, paprika, cumin, white pepper, allspice. blend. add brown sugar. blend til well combined.
pour into large pot. bring to a boil then add the white vinegar and cidar vinegar. bring back to a boil. boil for 10-20 minutes.
pour into your 1/4 pint or 1/2 pint jar. leave 1/2" of headspace. process 10 minutes in water bath canner.
