5Scotch Bonnet peppers, or habanero peppers, chopped
1mango, peeled and chopped
3/4cupsmall white onion, chopped, 1 small
4cloves garlic, chopped
1/2cup apple cider vinegar
1/4cupwater
2Tbsphoney
1/4tspcumin
1/2tspallspice
1tspginger powder
1tspsalt
Instructions
Add all ingredients to a food processor. Process till smooth
Add to a large pan and bring to a boil. Reduce heat and simmer 10 minutes.
Cool then transfer to serving bottles.
Notes
Be super careful when handling the peppers. Use gloves and a non-wood cutting board. Use cold water to wash the cutting board so as not to inhale pepper fumes! Inspired by Mike Hultquist's recipe at ChiliPepperMadness.com