FIRE ROASTED JALAPENO MANGO SAUCE

This is another one of those oh-crap-I-don't-know-what-to-get-the-man-who-has-everything presents for my dad.  My dad just buys whatever he needs and my mom takes care of the socks and dress shirt thing.  I think dads kind of get screwed over on Father's Day- Moms get presents and dinners and flowers and dads get ties and socks or some Pinterest craft.  I don't know about anyone else's dads, but mine wouldn't exactly be thrilled about a poster with candy glued to it and a cheesy poem about how his coolness relates to candy bars.  Maybe one king-sized snickers that also came with spending a whole day with his kids and in-laws.  Or a six-pack of beer (please don't arrange it into a cake and tie ribbons on it- this is Father's Day, not a baby shower) that comes with a huge steak dinner, a nice new set of sharp knives, and a day spent fishing- now we're talking.  Dads are practical.  Dads like food.  Dads like manly things.  Dads like spending time with their kids.  If you don't like the idea of food, though, I also wrote a post on Manly Presents that you can make yourself.

In that line of thought, I made some of this spicy, garlicy, just a little sweet sauce to go with the beef jerky that I made for him this year.  I may throw in a cutting board, too (let's face it, they get ruined when you leave them in a sink of dishes or lazily run them through the dishwasher- I'm totally guilty of both).  You can almost never have too many nice, small cutting boards.

Just a quick note, I didn't actually can/process this stuff, so keep it in the fridge.  It won't last long in there, I promise! ('cause you'll eat it, not 'cause it will go bad- it should actually last several weeks in the fridge).

makes: about 3 pints
takes: about 1 to 1 1/2 hours
YOU WILL NEED:
3 pint jars, cleaned and sterilized

6-7 jalapenos
6-7 carrots
1 poblano pepper
1 head of garlic
1 large or 2 small mangoes
1 onion
1 cup water
1 T. salt
1 T. molasses or maple syrup
1 tsp. cracked pepper
1 tsp. ground coriander
1/4 c. apple cider vinegar
1/8 tsp. nutmeg
zest from one lime

On a hot grill or in a cast iron pan, roast the peppers, onion, and garlic until slightly charred on the outside.  Leave the skins on the onion and garlic to roast them.

Remove from heat and carefully remove any large blackened spots and the skins of the onion and garlic.  They should just wipe off with a dry rag or paper towel.

 

Remove the seeds from the peppers and chop the peppers, onions, and garlic.

Peel and chop the carrots and boil in a large stockpot in 1 cup water until tender.

Peel and chop the mango.  Put all ingredients into a food processor or blender and blend until smooth.  Leave it a little chunky, though, if you prefer the texture.

Transfer the blended sauce back to the stockpot that the carrots cooked in and add the vinegar, spices, molasses, and lime zest.  Let simmer for 30-40 minutes to let the flavors blend together.

Carefully pour into your sterilized jars and seal.  Refrigerate after they cool.