Mango/Carrot Habanero Hot

Sauce Recipe
Ingredients
Frozen mango Chunks Two large bags
Baby carrots Three pounds
Sweet onions 5 large diced
Fresh Habanero/Scotch Bonnet peppers red and yellow mostly 4-5 pounds
Mango rice vinegar 3/4 large bottle
White wine vinegar 1 Small bottle
White sugar 1.5 cups
Kitchen equipment needed-
Large lobster or canning pot 1 with lid
Heat resistant blender 1 with towel to hold over lid
Long handle spoon 1
Heat resistant measuring cup 1-2
Sharpe paring knife 1-2

Directions-
-Cut stems off peppers (caution use gloves and DO NOT touch ANY sensitive parts of
your body) remove seeds but leave the rest of the guts (the membrane holds the most
heat).

Place all veggies in pot cover with water.

Bring water to a boil then turn heat down to simmer until carrots are soft but haven’t lost
any color (this is super important as they will lose flavor and color ).

Strain almost all of the water.

Start dipping the veggies out of the pot and blend until completely smooth and velvety.

Return veggies to the pot and add remaining ingredients and simmer until sugar is
melted.

Taste and season if preferred with salt and pepper. Should yield about 25 pint mason jars.

Safety notes-
Please use caution while cooking and blending sauce if you are asthmatic as the fumes
can cause an asthma attack. I recommend using a respirator mask or at least a paper dust
mask. Also if you can wear two pairs of gloves I suggest doing so. The oils in these
peppers can be hazardous to eyes and sensitive skin.