How To make Yellow Hell (Mango Marinade)
2 ea Mangoes, peeled & chopped
1 ea Scotch bonnet chili pepper
1 tb Rum, dark
1 ts Jamaican hot sauce
2 ea Garlic cloves, minced
1 tb Ginger, grated
1/4 c Coconut flakes
1/2 ts Coriander seeds, ground
1/4 ts Cumin, ground
1/2 c Coconut milk
1/4 c Lime juice, fresh
2 tb Cilantro leaves, chopped
Puree the mango, chili pepper, rum, and the hot sauce in a blender or food processor. Combine the mango puree with the garlic, ginger, coconut, coriander, and cumin in a heavy nonreactive pot and bring to a boil. reduce the heat and simmer for about 20 minutes. Remove from the heat and cool. Stir in the coconut milk, lime juice, and cilantro.
How To make Yellow Hell (Mango Marinade)'s Videos
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Mango & Scotch Bonnet Chilli Sauce 'Haitiain Sensation' Review
Mango and Scotch Bonnet chili pepper sauce, now that's a combination that works well, so have Prices Spices got it with this Haitian styled sauce. So does this sauce hit the mark with it's Jamaican roots?
Mango Pulp (Mango, Sugar, Water, Citric Acid) (71.4%), Tomato, Distilled White Vinegar, Onion, White Wine Vinegar, Scotch Bonnet Chilli (4.2%), Garlic, Lemon Juice, Ginger, Salt & Pepper.
Bottle size: 140ml Net Weight
Priced: £4.00 (Price correct at time of publication)
Made by & available from: Prices Spices
Filmed on location: Sandon Hall, Sandon, Stafford, Staffordshire. ST18 )BZ
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Mango and Scotch Bonnet Hot Sauce Recipe!
Here is my first ever dabble in making videos for you to enjoy.
7-10 Scotch Bonnets
3-4 Long Red Chillis
2 red onions
2 Shallots (use an extra onion if, I just had these to use up)
One bulb of garlic
4 carrots
100ml water
850g mango pulp
350ml white vinegar
4 limes – juiced
Table spoon brown sugar
Table spook salt
Remove the head off of the chilis. Slice the onions and shallots into quarters, and leave the skins on for now. This will give them some protection in the pan when charring slightly. Smash the bulb of garlic to release all the cloves.
In a heavy bottom pan charr off all the prepared items until they are slightly blackened.
Slice the carrots in a big stockpot and a generous glug of oil. Add the carrots for a minute then peel the rest of the veg and whack them in the pan with a little water.
Simmer this gently for about 30 mins to soften.
Add the mango, lime, vinegar, sugar, and salt, and let blip away for about 20 mins.
Now blend your sauce and jar it up.
Have a really nice time!
Jingle by Ant Martin
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Private Selection Mango Scotch Bonnet - Hot Sauce Review
To boldly review sauces no one else wants to review. Today... Kroger’s generic store brand hot sauce. (Don’t judge me I’m poor)