napalm 2

This was the first hot sauce I ever made, and I’ve made it even better

1 quart mango puree

15 habanero 

5 clove garlic

1 shallot

1/2 cup cilantro 

1 tablespoon honey

2tsp smoked paprika

2 tsp salt

2 tsp mustard powder

1 cup white vinegar

add all but vinegar to the pot and simmer on low for 20 minutes to cook with a tablespoon of canola oil. 

Blend in food processor and then allow to ferment in a dark place, covered, for a week. Add vinegar, reprocess, and strain any seeds with fine sieve. It should be silky and a little thicker than Tabasco.