Mango & Peach pepper sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 100
Ingredients
Mangos, 2 cup, slicedMango Juice, 33 ozVinegar, 4 tbsp Basil, 20 leavesPeaches, canned, extra light syrup, 2 cup, halves or slices Salt, 1 tsp Garlic, 3 cloves Yellow Mustard, 1 tsp or 1 packet Capsicum small, 3 serving (also known as scotch bonnet)Cilantro, fresh, 2 tbsp Thyme, fresh, 2 tsp
Wash and dry the capsicums, putting a little oil on your hands before roughly chopping them up will your hands not to absorb the pepper into your skin.
Once chopped put in a pan with the rest of the ingredients and cook for about 20-25 mins.
Leave to cool down for about 10-15 mins then transfer into a blender and first blend on pulse then on full until smooth.
leave to col completely then transfer to clean bottles.
Should last in the fridge for upto and over 2 months
Serving Size: 2 liters
Once chopped put in a pan with the rest of the ingredients and cook for about 20-25 mins.
Leave to cool down for about 10-15 mins then transfer into a blender and first blend on pulse then on full until smooth.
leave to col completely then transfer to clean bottles.
Should last in the fridge for upto and over 2 months
Serving Size: 2 liters
Nutritional Info Amount Per Serving
- Calories: 11.2
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 24.8 mg
- Total Carbs: 2.4 g
- Dietary Fiber: 0.2 g
- Protein: 0.1 g
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