Sauce
200 g Tree Top Mango Fruit Base 3/8" Diced
252 g Tree Top Mango Puree
532 g water
42 g IQF onions, fire roasted
49 g IQF red bell peppers, fire roasted
13.2 g lime juice
4 g IQF cilantro
50 g Northwest Naturals tamarind puree
15 g hot sauce
45 g canola oil
2.20 g xanthan guar gum blend
Seasoning
1.4 g pasilla chili powder
2.53 g onion powder
4.90 g sea salt
2.29 g grill flavor powder
2.73 g garlic granules
0.15 g koji aji powder
0.05 g natural hardwood smoke flavor
1.53 g ground turmeric
16.5 g brown sugar
1.29 g tamarind flavor
0.79 g mango flavor
Blend the seasoning ingredients together until thoroughly combined.
Heat the remaining ingredients, except the canola oil and gum, in a kettle. Add the seasoning and mix continously.
Cook to 160°F while continously mixing. Emulsify in the oil and gum.
Cool and pack into bags for refrigerated or frozen storage.