Grouper Tacos, Mango Habanero Maranade

[Kcwhippet]

I've had SB's that were as old as 11 that were still solid. In my opinion, it all depends mainly on the quality of the producer, the vintage and the storage.

As for the Mango Habanero sauce, I make a batch every year when the crop of nice peppers comes in. I also make some Garlic Habanero sauce. Of course, this is in addition to the horseradish I harvest from my big plot out back, and make into a fairly decent little sauce. My secret is to let the horseradish go through a freeze or two before I dig it up, because this is supposed to make it a bit hotter and more pungent. Since I didn't get to harvest last year (the old hernia bit) it looks like a bumper crop this year. WW, you'll be getting a larger jar this year to make up for none last year.