Ingredients
7 habanero peppers, destemmed
1 carrot, chopped
1 onion, chopped
1 c. chopped mango
4 cloves garlic, peeled
3 tbsp. apple cider vinegar
Juice of half a lime
Kosher salt, to taste
Preparation
Step 1In a medium saucepan, add habaneros, carrots, onion, and garlic cloves. Cover with water and bring to a boil over high heat. Step 2Lower the heat to medium and simmer until vegetables are tender, about 10 minutes.Step 3Using a slotted spoon, transfer the chiles, garlic, carrots and onion to a food processor. Reserve cooking liquid. Step 4Pulse until combined. Then add 1/4 c of reserved water, the vinegar, lime juice, mango and salt. Puree until completely blended, about 1 minute. Add more water to loosen the mixture if the sauce is too thick.Step 5Taste and adjust seasoning, adding more salt, vinegar and/or lime if necessary.Step 6Transfer the hot sauce to a bottle or jar and keep in refrigerator for up to two weeks.
