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
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!)
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.
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|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||4%|
|Total Sugars 4g|
|Vitamin C 17mg||85%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|