- 4 habanero chiles, stemmed, halved and de-seeded
- 3 cloves garlic
- 2 medium carrots, peeled and chopped
- 1 tablespoon cider vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 mango, diced
- kosher salt
- water, as needed
In a medium saucepot, add habaneros, garlic cloves and carrot. Cover with water, and bring to a boil over high heat.
Lower the heat to medium, and simmer 8 to 10 minutes until carrots are tender. (It is very important to make sure the kitchen is well-ventilated during this step!) I used the side burner of my patio gas grill and let the neighbors have a wiff!
Using a slotted spoon, transfer the chiles, garlic and carrots to a food processor (but do not discard cooking liquid).
Transfer the chiles and garlic to a food processor (but do not discard cooking liquid). Add 1/4 cup reserved chile water, cider vinegar, lemon juice, diced mango and salt. If you are using canned mangos you can use some of the syrup from the can.
Purée the mixture about 30 seconds to 1 minute until completely blended. If too thick, thin out with water. Taste, and adjust vinegar or salt amount, if necessary. Keep in refrigerator for up to two weeks.
Support for dp@large is greatly appreciated
TWITTER with dp @dpatlarge & @dpatlarge2