Curried Crab-Mango Pocket Pies and Hot Sauce - Alton Brown

Ingredients

• 20 serrano chiles, stemmed and cut crosswise
• 1 1/2 tablespoons minced garlic
• 3/4 cup thinly sliced white onions
• 3/4 teaspoon kosher salt, plus more to taste
• 1 teaspoon vegetable oil
• 2 cups water
• 1 cup distilled white vinegar
• 1 tablespoon vegetable oil
• 1/4 medium red onion, finely diced
• 1/4 medium red bell pepper, finely diced
• 2 teaspoons kosher salt
• 1 1/2 teaspoons black pepper
• 1 teaspoon curry powder
• 1 large mango, peeled, pitted, and diced small
• 1/4 cup light brown sugar
• 2 tablespoons fresh lime juice
• 1 tablespoon apple cider vinegar
• 10 ounces claw or backfin crab meat, picked for shells (don't go for the expensive jumbo lump here)
• 1/2 cup chopped fresh cilantro
• 9 1/2 ounces all-purpose flour, plus more for dusting
• 2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 6 tablespoons shortening
• 3/4 cup milk
• 1 large egg
• Canola oil, for frying