Island Sun Lava Sauce

Island Sun Lava Sauce Recipe - Spicy and Sweet Sauce for Your Next Meal

Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 10

Introduction

Island Sun Lava Sauce is a fiery and flavorful sauce that adds a tropical twist to any dish. Made with habaneros, mango, and a blend of spices, this sauce is sure to bring the heat and the flavor to your meals.

History

This recipe is inspired by the flavors of the Caribbean, where spicy peppers and tropical fruits are commonly used in cooking. The combination of habaneros, mango, and spices creates a unique and delicious sauce that is perfect for adding a kick to your favorite dishes.

Ingredients

15 seeded habanero chiles (or 20 dried habaneros, rehydrated)
1.5 cups of puréed sweet onion
0.5 cup of Ballpark mustard
2 cups of fresh mango purée
1 tbsp of ground cumin
1 tbsp of curry powder
1 tbsp of chili powder
1 tsp of salt
3 tbsp of brown sugar
4 tbsp of fresh lime juice
2 tbsp of honey
0.25 cup of fresh orange juice
1 very ripe banana

How to prepare

Process all the ingredients until they become smooth.
Pass the mixture through a sieve or strainer.
Place the mixture in the refrigerator.

Variations

Add pineapple or papaya for a different tropical twist.
Use different types of peppers for varying levels of heat.
Add a splash of rum for a boozy kick.

Cooking Tips & Tricks

Be sure to wear gloves when handling the habaneros to avoid getting the oils on your skin.

- Adjust the amount of habaneros to suit your heat preference.

- Store the sauce in an airtight container in the refrigerator for up to two weeks.

Serving Suggestions

Serve Island Sun Lava Sauce drizzled over grilled chicken, fish, or shrimp. It also makes a great dipping sauce for spring rolls or egg rolls.

Cooking Techniques

Blend all ingredients in a food processor or blender until smooth.

- Strain the mixture for a smoother sauce.

- Refrigerate the sauce for at least an hour before serving to allow the flavors to meld.

Ingredient Substitutions

Use jalapenos or serrano peppers instead of habaneros for a milder sauce.

- Substitute agave nectar for honey for a vegan option.

- Use apple cider vinegar instead of lime juice for a tangier flavor.

Make Ahead Tips

Island Sun Lava Sauce can be made ahead of time and stored in the refrigerator for up to two weeks. The flavors will continue to develop over time, making it even more delicious.

Presentation Ideas

Serve Island Sun Lava Sauce in a small bowl with a drizzle of olive oil and a sprinkle of fresh herbs for a beautiful presentation. You can also serve it in a squeeze bottle for easy drizzling.

Pairing Recommendations

Island Sun Lava Sauce pairs well with grilled meats, seafood, and vegetables. It also goes well with rice dishes, tacos, and sandwiches.

Storage and Reheating Instructions

Store Island Sun Lava Sauce in an airtight container in the refrigerator for up to two weeks. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

120

Carbohydrates

- Total Carbohydrates: 25g

- Dietary Fiber: 3g

- Sugars: 18g

Fats

- Total Fat: 1g

- Saturated Fat: 0g

- Trans Fat: 0g

Proteins

- Protein: 1g

Vitamins and minerals

Vitamin A: 20%

- Vitamin C: 60%

- Calcium: 2%

- Iron: 4%

Alergens

This recipe contains mustard and honey.

Summary

Island Sun Lava Sauce is a low-fat, low-calorie sauce that is high in Vitamin C and Vitamin A. It is a great way to add flavor to your meals without adding a lot of extra calories.

Summary

Island Sun Lava Sauce is a spicy and flavorful sauce that adds a tropical twist to any dish. Made with habaneros, mango, and a blend of spices, this sauce is sure to bring the heat and the flavor to your meals. Serve it drizzled over grilled meats, seafood, or vegetables for a delicious and fiery kick.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Island Sun Lava Sauce. It was a warm summer day, and I was visiting my friend Margaret on the beautiful island of Maui. Margaret had been living on the island for years, and she was known for her incredible culinary skills. As we sat on her lanai overlooking the crystal-clear waters of the Pacific Ocean, she pulled out a faded yellow recipe card and handed it to me with a smile.

"Here, Mary," she said. "You have to try this Island Sun Lava Sauce. It's a family recipe that has been passed down for generations."

I eagerly took the card from her and read through the ingredients. Pineapple, mango, papaya, chili peppers, ginger, garlic, and a splash of rum. It sounded like a tropical explosion of flavors, and I couldn't wait to give it a try.

Margaret showed me how to prepare the sauce, starting with dicing up the fresh fruits and mincing the garlic and ginger. The kitchen was filled with the sweet aroma of ripe fruit and spicy ingredients as we sautéed everything together in a pan. The colors of the sauce were vibrant and inviting, like a sunset over the ocean.

As we tasted the finished product, I was blown away by the complexity of flavors. The sweetness of the pineapple and mango was perfectly balanced by the heat of the chili peppers and the zing of the ginger. The rum added a depth of flavor that tied everything together, creating a sauce that was truly like no other I had ever tasted.

Margaret smiled at my reaction and told me the story behind the recipe. She explained that the Island Sun Lava Sauce was a staple in Hawaiian cuisine, often served with grilled fish or roasted pork. The name came from the fiery heat of the chili peppers, which mimicked the lava flows of the island's volcanoes. It was a sauce that captured the essence of the island itself – vibrant, colorful, and full of life.

I was so inspired by the Island Sun Lava Sauce that I begged Margaret to teach me more of her family recipes. Over the course of my visit, she shared a wealth of knowledge with me, from traditional poi to decadent haupia pudding. Each dish was a celebration of the island's bounty, using fresh, locally sourced ingredients to create dishes that were both delicious and meaningful.

When I returned home from Maui, I couldn't wait to share the Island Sun Lava Sauce with my own family. I made it for a dinner party with friends, serving it alongside grilled mahi mahi and coconut rice. The sauce was a hit, with everyone raving about the unique combination of flavors and the exotic taste of the islands.

From that moment on, the Island Sun Lava Sauce became a staple in my own kitchen. I made it for special occasions and family gatherings, always thinking back to that warm summer day on Maui when I first discovered its magic. It was a recipe that brought people together, creating memories and connections that would last a lifetime.

As the years went by, I continued to experiment with the recipe, adding my own twists and variations to make it my own. I shared it with friends and neighbors, spreading the joy of Hawaiian cuisine wherever I went. And each time I made it, I would think of Margaret and the beautiful island of Maui, grateful for the gift of her friendship and the treasure trove of recipes she had shared with me.

To this day, the Island Sun Lava Sauce remains one of my favorite dishes to make. It's a reminder of the power of food to bring people together, to create joy and connection in even the simplest of moments. And every time I take a bite of that fiery, fruity sauce, I am transported back to that sunny lanai overlooking the ocean, surrounded by love, laughter, and the flavors of the islands.