Habanero Mango Blend

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If you’re like many Americans, you're trying to eat healthier - which means less red meat and more chicken, with maybe some fish thrown in every once and a while. Today Americans consume more than 83 lbs of chicken a year and this has been trending upward since the 1940's (when Americans consumed less that 15 lbs per person per year). In the mid 90's chicken passed pork as the second most consumed protein in the US and in 2010 chicken finally passed beef. Of course we're not terribly surprised by chicken being the #1 protein in our country.

This has a nice hot upfront heat that fades fairly quickly. You'll pick up a bit of tartness (not sweetness) from the dried mango and then this is rounded out by earthy and citrusy notes.

For this blend I wanted it to have a bit of Caribbean style to it and I was dying to experiment with some dried mango - which when dried is called Amchur. The dried mango gives a bit of tartness to the flavor profile which I just loved. I also used my go to chile - Ancho as a base and the mild fruity flavor of this chile paired well with the dried mango. The subtle earthiness of the ancho also balances well with the heat and fruitiness of the habanero.

Ingredients: ancho, habanero, onion, amchur (dried mango), garlic, cloves, cumin, coriander, spearmint and cilantro.

Nutrition Facts Serving Size 1 teaspoon, Servings about 24, Amount Per Serving: Calories 5.7, Fat Cal.1.8, Total Fat .2g (0% DV), Sat. Fat 0g (0% DV), Trans Fat 0g (0% DV), Cholest. 0mg (0% DV), Sodium 1mg (1% DV),Total Carb. 1.1g (0% DV), Dietary Fiber .3g (1% DV), Sugars .4g, Protein .2g (0%DV), Vitamin A 9.2% DV), Vitamin C (1.9% DV), Calcium (.3% DV), Iron (.6% DV), Percent Daily Values (DV) are based on a 2,000 calorie diet. 



         
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