#title Mango and Molasses Habanero Hot Sauce

* Ingredients

** Common

 - 1 Extra Large Mango (or 2 medium)
 - 1/3 cup apple cider vinegar
 - 3 tbsp molasses
 - 1 1/2 tbsp cumin
 - 1 tsp koshering or sea salt
 - 1 tbsp paprika

** Super Hot

 - 15ish Fresh Habaneros
   - Do not deseed
 - 1 tbsp cayenne pepper

** Edible and Tasty

 - 7 or 8 fresh habaneros
   - Deseed and remove the inner flesh
 - Equivalent mass of fresh red bell pepper ([[http://www.ochef.com/158.htm][roasted]]).

* Directions

 1. Put on gloves and perhaps a respirator and goggles to avoid *death
    by capsaicin*
 2. Peel and pit the Mango (naturally)
 2. Place everything into a food processor
 3. Whir about until it turns into some kind of paste (60ish seconds
    seems fine)
 4. Transfer to a pan, cover, and simmer for around five minutes
 5. Store in a jar and refrigerate
 6. Destroy your tastebuds

* Dear God Why

The year was 2010. The season was summer. The location a pot garden. A
bell pepper seedling died a few weeks into the growing season owing to
being weak or perhaps poorly taken care of. To avoid wasting the soil
and pot a package of habanero seedlings was procured; one was to be
planted and the other two given away, but no one came through on their
offer to adopt the plants. Thus the garden ended up with three
habanero plants. It is a little known fact that habaneros produce
ridiculous numbers of peppers, and so something had to be done with
them after the family grew sick of spicy foods every night.

** A Justification for the Mild Variant

The initial super hot sauce proved to be tasty for a moment and then
overwhelmingly hot. Now, don't get me wrong, I like incredibly spicy
things, but the initial flavor of the sauce was rather nice and it
seemed a shame to have it destroyed by the habanero. With the
replacement of some habanero by a sweet pepper the flavors come into
balance, and the sauce becomes a rather nice adjunct to things like
chili or black bean burritos.