Sauce Martinique

SauceMartinique

Fermented Hot Mango Curry sauce.

The Caribbean Island of Martinique enjoys a unique creole cuisine that includes

 spices and flavors from India!  This Fermented Sauce is bright, healthful and mellows with age.  It is a great as a grilling sauce for Chicken, Fish, Pork or Lamb. This is my original recipe!

THE FIRST PART:
2 mangos. Peeled and seed removed.
12 habinero Peppers or Scotch Bonnets.  Stems removed.
2 yellow bell peppers. Stem and seed removed.
2 onions peeled
6 cloves of garlic
1 cup carrot juice

Finely mince every thing with a very sharp knife or use a foot processor.
HE SECOND PART:
The stuff you just minced.
About a quart of brine solution. About a Tbl of Salt to a Quart of water
1 tsp of curry salt
1 Tbl of brown sugar
1 Tbl  of Whey

Now pour everything BUT the brine in a large jar leaving the top 1/3 empty.
Pour the brine in the jar to about an inch over the mixture,
Secure the lid and shack well.
Remove the lid, and cover with cheese cloth.  Put in a warm dark place in your kitchen.

THE THIRD PART
Now every other day, put the lid back on and shake the jar a few times. Remove the lid and put the cheese cloth back on.  Return to the dark warm place.

Repeat

In a few days you will see bubbles coming from the bottom.  A few days latter you will see mixture floating to the top with liquid at the bottom. The mixture will expand because of the fermentation.

When the mixture no longer floats or the liquid is at the top of the jar you are done fermenting.

THE FOURTH PART.
Transfer the sauce into a clean jar.  Tightly put on the lid a put in the refrigerator for at least a month.  The longer the better,

THE FIFTH AND FINAL PART,
Push the sauce through a food mill or through a strainer catching the liquid in a bowl.  Add a tea spoon of apple vinegar and mix.  Bottle and enjoy!