- 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!)
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.
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.