Mango Habanero Hot Sauce Recipe

• 4 habanero chiles, stemmed, halved and de-seeded
• 3 cloves garlic
• 2 medium carrots, peeled and chopped
• 1 tablespoon cider vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1 mango, diced
• kosher salt
• water, as needed

1. In a medium saucepot, add habaneros, garlic cloves and carrot. Cover with water, and bring to a boil over high heat.
2. Lower the heat to medium, and simmer 8 to 10 minutes until carrots are tender. (It is very important to make sure the kitchen is well-ventilated during this step!)
3. Using a slotted spoon, transfer the chiles, garlic and carrots to a food processor (but do not discard cooking liquid).
4. Transfer the chiles and garlic to a food processor (but do not discard cooking liquid). Add 1/4 cup reserved chile water, cider vinegar, lemon juice, diced mango and salt.
5. Puree the mixture about 30 seconds to 1 minute until completely blended. If too thick, thin out with water. Taste, and adjust vinegar or salt amount, if necessary. Keep in refrigerator for up to two weeks.

chiles, garlic, carrots, cider vinegar, freshly squeezed lemon juice, mango, kosher salt, water

Taken from www.seriouseats.com/recipes/2010/08/mango-habanero-hot-sauce-recipe.html (may not work)