Tepin Peppers Redux & a Delicious Recipe to Prepare “Pan de Miel y Mango con Salsa de Jengibre” 
I still remember the day when I found Adam's Tepin peppers: a Habanero Killer? report at the Hot Sauce Blog. Shortly before that I had discovered the chile piquin from Nicaragua (or, Melissa’s Nicaraguan Insanity Peppers as Adam calls them!) when visiting Brisas de Los Lagos, an ecological development owned by Dr. Ricardo Velásquez in Panamá.
After living in México for so many years, my hot tooth's expertise grew considerably. BUT,...I was happy to find that little hot devil that immediately challenged my taste-buds. It is not a rumor. It is very true that I almost lost my tongue when I ate the first one.
To make the long story short, ...I sent some "chile piquines" to Adam so he could judge for himself. You are going to love his Tepin Peppers Redux, so head over to the Hot Sauce blog and see him with your own eyes 
Now, let's sweeten up our day and lives with a delicious recipe to prepare "Pan de Miel y Mango, con salsa de Naranjilla y Jengibre" (Molasses and Mango Bread, served with a Ginger-Naranjilla Sauce). In the tropics, naranjilla is a cousin of the orange with a distinctive aroma and flavor. You can substitute orange or mandarin juice. Serve this truly unique yeast bread, cold or warm with it's spicy and aromatic sauce-mate.
Yields 8-10 servings
Ingredients (bread):
- 2 oz butter
- 1 envelope (1/4 oz) active yeast
- 2 oz milk, warm
- 1 oz unsulfured molasses (melaza)
- 6 oz honey
- 2 eggs
- 1-3/4 cups bread flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg, or allspice
- 1 cup chopped dried mango, or candied fruit
Ingredients (sauce):
- 1 cup (8 oz) honey
- 1 cup (8 oz) dark brown sugar (chopped panela or raspadura could be used too)
- 1 teaspoon powdered ginger
- 1 cup (8 oz) of naranjilla, orange or mandarin juice, fresh.
- 2 oz butter
Directions (bread):
- In the bowl of an electric mixer, combine the butter, molasses, honey, and the yeast previously dissolved in the warm milk and mix on low until blended. Add the eggs and mix on medium speed until light and fluffy.
- Combine the sifted dry ingredients and add to the egg mixture. Beat well. Fold in the dried or candied fruit. Transfer to a buttered mold, cover with plastic wrap, and let rest in a warm place for 30 minutes.
- Pre-heat the oven to 325 degrees F for 10 minutes. Remove the plastic wrap that covers the bread and bake for 45 -60 minutes. Remove from the oven and let cool in the pan.
To make the sauce: in a medium, heavy saucepan, combine the honey, brown sugar and ginger. Simmer the mixture, stirring frequently until the sugar melts. Add the citrus juice and bring the mixture to a gentle boil. Remove from the heat and mix in the butter.
Serving suggestion: warm or cold with the gingery and delicious sauce.
Enjoy!
Chef M
Tags: bread, food blogs, cookingdiva, chef, panama, recipes, food & drink, pan, dessert
- by Chef Melissa
- January 12, 2006
- 8:42 am
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Comments
01.12.06 at 12:57 PM |
One more amazing cake!
——-
01.12.06 at 02:03 PM |
Wow, that cake looks so delicious. It’s aroma is oozing out of my monitor!!
01.12.06 at 02:08 PM |
Con lo que me gusta hacer el pan casero, esta receta la hago seguro, tiene una pinta de bueeeeenoooo….
Un beso
01.12.06 at 07:36 PM |
Melissa!
Look at all the lovely things you have been up to! And all the wonderful new things coming to you from your love of food and this blog! Congratulations! This bread sounds divine, and easy to make, and I will have to file it away to make someday. I also want to try your eggnog bread pudding! It’s good to be back and see what my friends have been doing! I’ll be back soon for my daily dose of Cookingdiva!
01.12.06 at 08:34 PM |
My mouth is watering just thinking about the peppers. See what they’ve done to me!? Thanks for the mention.
Peace and good food,
Adam
01.12.06 at 10:14 PM |
Yum! I love the mango part! Looks wonderful!
Besos,
Paz
01.12.06 at 10:38 PM |
In Italian we say, “Mi fa venire l’acqualino in bocca.” Meaning, it’s making me drool ... I love spicy food. Every year we grow various hot peppers in our garden. Delicious!
01.13.06 at 12:27 PM |
That sure sounds very exotic to me,Melissa.I am just trying to feel the smell of the bread..
..yummy!
01.13.06 at 05:07 PM |
this cake brings warmth to the freezing eve we have here
very tropical
sounds easy to do
looks like i have some experiment to test
I grew up eating mango but never mango on a bread/
thanks for sharing the recipe
01.14.06 at 09:27 AM |
I just tagged you-you do as you please!
01.14.06 at 09:36 AM |
The bachelor Cook from India invites you to his Blog.. RSVP
01.14.06 at 02:59 PM |
Oh how your pictures torture me with copious saliva drooling down my chin. That cake sounds SOOO good!
I have you tagged too! I wonder if Ilva’s is the same as mine. Check it out to see:
http://deetsasdiningroom.blogspot.com/2006/01/toooooo-much-information.html
01.14.06 at 09:12 PM |
It’s so mouth watering! I wish I could have a bite
happy weekend!
01.14.06 at 09:41 PM |
What lovely tropical flavours! How I’d love a slice of sunshine on this very cold and windy winter’s night!
01.15.06 at 06:02 PM |
Hi Melissa
Just tried this recipe (it’s baking as I write!) but worried that the bread didn’t rise during the resting period. Is that a bad thing?
Joel
01.15.06 at 06:13 PM |
Hola Joel! Mine didn’t rise much neither during the resting period! It’s going to be fine, you’ll see. Keep me posted thou
01.16.06 at 09:57 PM |
Wow. Now there you go again putting up a recipe I just have to try!
01.17.06 at 11:22 AM |
Don, finally I post something you like!!! Hugs,
M
01.17.06 at 07:14 PM |
Oh my goodness! That cake looks absolutely heavenly! I’m guessing it’s not low-fat?! haha. Makes me sad to think about how bad I want that cake now that I’m trying to exercise more to look good in a wedding gown (getting married in 2007). heehee.
Have a great week!
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