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Here it is folks, last batch of the season! I thought I'd unveil one of my sacred recipes for all the world to see. This seems to be everyones favorite, so I keep on making it, but I'm still modifying! 
Here ya go:
Start with 3 fresh Mango's. Peel and de-seed, blend 'em up, add a tablespoon of Fruitfresh to each load, and put 'em in the 'ol pot.
Now, here are the peppers going into this batch. Approx. 2 lbs. (+ or -) each Jalapeno's, Habanero's, Serrano's. There's enough heat here to strip the paint off your fucking walls!
Now, blend the Jalapeno's into a paste, and add to the Mango slush.
The next step is to make some carrot juice. (if you don't have a juicer, you're fucked here). Anyway, juice 2 lbs carrots in a large bowl.
Put a handfull of Serrano's at a time in the blender with a little carrot juice...and blend. Add this to the already disgusting looking mixture in the pot, until it's all there.
Now blend the Habanero's. Be very careful here ok? You start cutting and blending these things they will put off some very intense fumes. Think of a very hot onion times 100! Wear rubber gloves, and have the kitchen well ventilated. Keep a bottle of vinegar handy, not only for the sauce, but to wash your hands in (it's the only thing that will cut the capsicum oil off your hands). If you ever rub a tiny bit of this shit in your eyes...you'll thank me for the warning!
Now, add the Habanero's to the rest of the mix, along with a cup of distilled white vinegar. Simmer that in the pot for about 20 to 30 minutes, then bottle it up! This recipe makes around 35 to 38 5 oz. bottles of sauce. Sterilization of the bottles, heat processing, etc., is the same as any canning or pickling recipes, so I'll not go into that here.
Enjoy!
Here ya go:
Start with 3 fresh Mango's. Peel and de-seed, blend 'em up, add a tablespoon of Fruitfresh to each load, and put 'em in the 'ol pot.
Now, here are the peppers going into this batch. Approx. 2 lbs. (+ or -) each Jalapeno's, Habanero's, Serrano's. There's enough heat here to strip the paint off your fucking walls!
Now, blend the Jalapeno's into a paste, and add to the Mango slush.
The next step is to make some carrot juice. (if you don't have a juicer, you're fucked here). Anyway, juice 2 lbs carrots in a large bowl.
Put a handfull of Serrano's at a time in the blender with a little carrot juice...and blend. Add this to the already disgusting looking mixture in the pot, until it's all there.
Now blend the Habanero's. Be very careful here ok? You start cutting and blending these things they will put off some very intense fumes. Think of a very hot onion times 100! Wear rubber gloves, and have the kitchen well ventilated. Keep a bottle of vinegar handy, not only for the sauce, but to wash your hands in (it's the only thing that will cut the capsicum oil off your hands). If you ever rub a tiny bit of this shit in your eyes...you'll thank me for the warning!
Now, add the Habanero's to the rest of the mix, along with a cup of distilled white vinegar. Simmer that in the pot for about 20 to 30 minutes, then bottle it up! This recipe makes around 35 to 38 5 oz. bottles of sauce. Sterilization of the bottles, heat processing, etc., is the same as any canning or pickling recipes, so I'll not go into that here.
Enjoy!
I would like to try making it but I only have about 20 small habeneros in my fridge. I don't need to make 35 bottles.
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