Ingredients

• 2 large (peeled, pitted, and diced) Ripe Mangoes
• 3 small (stems removed, seeded for less heat, roughly chopped) Habanero Peppers
• 0.5 cup White Vinegar
• 0.25 cup Water
• 2 tablespoons Lime Juice
• 2 cloves (minced) Garlic
• 1 tablespoon (or to taste) Honey or Agave Nectar
• 0.5 teaspoon (or to taste) Salt

Instructions

1. 1

   Prepare Ingredients: Carefully peel and dice the mangoes. Wearing gloves, remove the stems from the habanero peppers. For less heat, you can remove the seeds and white membranes. Roughly chop the habaneros and mince the garlic.

2. 2

   Combine in Pot: In a medium saucepan, combine the diced mangoes, chopped habaneros, white vinegar, water, lime juice, minced garlic, honey (or agave), and salt.

3. 3

   Simmer: Bring the mixture to a gentle boil over medium heat, then reduce the heat to low. Simmer for 15-20 minutes, stirring occasionally, until the mangoes are very soft and the peppers have softened.

4. 4

   Cool Slightly: Remove the saucepan from the heat and let the mixture cool for about 10-15 minutes. This prevents splattering when blending.

5. 5

   Blend: Carefully transfer the slightly cooled mixture to a high-speed blender or food processor. Blend until completely smooth. If the sauce is too thick, add a tablespoon or two of water until desired consistency is reached.

6. 6

   Strain (Optional): For an extra smooth sauce, pass it through a fine-mesh sieve, pressing down on the solids with a spoon to extract all the liquid. Discard any remaining pulp.

7. 7

   Adjust Seasoning: Taste the sauce and adjust salt, sweetness (more honey/agave), or tanginess (more lime juice) as needed.

8. 8

   Store: Transfer the hot sauce to clean, airtight bottles or jars. It can be stored in the refrigerator for up to 2-3 weeks.