3 dried chipotle peppers.
3 dried allspice berries, ground (or 1/2 teaspoon ground allspice).
1 tablespoon mustard seeds, ground (or 1 tablespoon mustard powder.
1 clove, ground (or a pinch of ground clove.
1 teaspoon turmeric.
1/2 teaspoon red curry powder.
1 teaspoon ground black pepper.
1 tablespoon canola oil
2 cloves garlic, minced.
1 shallot, chopped.
1/2 inch piece ginger, peeled and chopped.
5 habaneros, finely chopped.
1/2 mango, chopped.
2 tablespoons white vinegar.
3 tablespoons light brown sugar.
1 tablespoon blackstrap molasses.
1/4 cup pineapple juice.
Salt to taste.
- Soak the dried chipotles in warm water for 1 hour.
- Drain the chipotles, reserving the soaking water.
- Remove the seeds, finely chop the chiles and set aside.
- Combine the allspice, mustard seeds, clove, turmeric, curry powder and black pepper in a small bowl and set it aside.
- In a medium saucepan, heat the canola oil over medium heat.
- Add the garlic, shallot, ginger, chopped chipotles and spices, cook, stirring constantly, for 1 to 2 minutes.
- Add the remaining ingredients and stir to combine them.
- Bring the sauce to a simmer and cook for 15 minutes, stirring occasionally .
- Check the consistency. If you want a thinner sauce, add more pineapple juice or the chipotle soaking water .
- Remove the pan from the heat .
- If you have an immersion blender, put it directly into the saucepan and blend until desired consistency.
- If you are using a regular blender, be sure to leave the air hole open so steam can escape. Hold a dish towel loosely over the hole and blend to the desired consistency .
- Transfer the sauce to a jar and store in the refrigerator for up to one week.
- Yield: About 1 cup.
- Heat Level: Hot.
Enjoy! |
