HABANERO-MANGO HOT SAUCE

Habanero-Mango Hot Sauce


1 large carrot chopped
1 small onion chopped
7 small fresh orange habanero chiles seeded and deveined
2 ripe mangos peeled and seeded
2 ½ tsp coarse salt
1 tsp light brown sugar
¾ cup distilled vinegar

Process carrot in a food processor until very finely chopped, set aside. Process onion until finely chopped, set aside. Pulse chiles in food processor. Return carrot and onion to food processor. Add mangoes, salt, and sugar. Pulse to puree, about 2 minutes.

Transfer to medium saucepan, and stir in vinegar and ¾ cup water. Bring to a boil. Reduce to simmer, cook, stirring occasionally, about 25 minutes. Let cool completely. Divide among small bottles or in airtight container. Store in fridge up to 6 weeks.