Servings: 10 5oz bottles
Ingredients
- 10 Habanero peppers - half of them deseeded
- 2 cups mango - must be ripe!
- 2 cups pineapple - must be ripe!
- 1 cup white onion - chopped
- 8 cloves garlic
- 1 cup carrot puree
- 1.25 cup apple cider vinegar
- 1/2 cup water
- 1/4 cup honey
- 2 tsp fresh ginger - or 3tsp paste
- 1 tsp Cumin
- 1 tsp Allspice
- 1 tsp Curry powder
- 2 tsp Kosher salt
Instructions
- Add all ingredients to food processor. Puree twice.
- If you're using the sauce in the next few days and refrigerate, you can skip this next part.
Pasteurize
- Add to a large pot over medium heat and bring liquid to simmer at 180F and hold there for 10 minutes. Stir constantly to not burn sauce on bottom. This will give you great shelf-life of up to a year. I still refrigerate my sauce for best taste.
Tried this recipe?Let us know how it was!