1 #title Mango and Molasses Habanero Hot Sauce
7 - 1 Extra Large Mango (or 2 medium)
8 - 1/3 cup apple cider vinegar
11 - 1 tsp koshering or sea salt
16 - 15ish Fresh Habaneros
18 - 1 tbsp cayenne pepper
22 - 7 or 8 fresh habaneros
23 - Deseed and remove the inner flesh
24 - Equivalent mass of fresh red bell pepper ([[https://web.archive.org/web/20130527144021/http://www.ochef.com/158.htm][roasted]])
28 1. Put on gloves and perhaps a respirator and goggles to avoid *death
30 2. Peel and pit the Mango (naturally)
31 2. Place everything into a food processor
32 3. Whir about until it turns into some kind of paste (60ish seconds
34 4. Transfer to a pan, cover, and simmer for around five minutes
35 5. Store in a jar and refrigerate
36 6. Destroy your tastebuds
40 The year was 2010. The season was summer. The location a pot garden. A
41 bell pepper seedling died a few weeks into the growing season owing to
42 being weak or perhaps poorly taken care of. To avoid wasting the soil
43 and pot a package of habanero seedlings was procured; one was to be
44 planted and the other two given away, but no one came through on their
45 offer to adopt the plants. Thus the garden ended up with three
46 habanero plants. It is a little known fact that habaneros produce
47 ridiculous numbers of peppers, and so something had to be done with
48 them after the family grew sick of spicy foods every night.
50 ** A Justification for the Mild Variant
52 The initial super hot sauce proved to be tasty for a moment and then
53 overwhelmingly hot. Now, don't get me wrong, I like incredibly spicy
54 things, but the initial flavor of the sauce was rather nice and it
55 seemed a shame to have it destroyed by the habanero. With the
56 replacement of some habanero by a sweet pepper the flavors come into
57 balance, and the sauce becomes a rather nice adjunct to things like
58 chili or black bean burritos.