DISCLAIMER:

"Super Hot" and other chilies can irritate Mucous Membranes--as well as sensitive skin--so please take appropriate precautions when working with these ingredients. Consider wearing a mask and gloves to work with them and immediately wash your hands, utensils and counter top with HOT SOAPY WATER once you are finished (after discarding the gloves, of course).

DO NOT TOUCH YOUR FACE, EYES OR NOSE UNTIL AFTER YOU HAVE WASHED YOUR HANDS UPON COMPLETION OF YOUR PREPARATION TASKS.

Odours while cooking "Super Hots" can also be quite irritating, so consider keeping the mask on during any cooking stage. Also consider good ventilation for your work area.

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I decided to try something with my first batch of Carolina Reaper peppers. (I pickled about 7 of them).

Given how I didn't have enough I pickled about 8 Seranos from my Mom's garden and some sliced Vietnamese Finger Chilies. (The big ones), as I have some in my fridge as a condiment.

This still wasn't enough for a sauce, so i bought some Scotch Bonnet's and Habaneros (5 or 6 pickled in Apple cider Vinegar as well) to get enough.

Then I played chemist with various recipes to make something I liked.

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This sauce is Caribbean Style with the flavours of super-hot peppers, Orange, Mango, aromatics, Apple Cider Vinegar, and herbs. In a specific quantity.

You can change as you want to your liking but I think i got it right.

Heat level; for me: is about 7-8 out of 10.

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RECIPE:


- 6 cups chopped hot peppers (seeds optional, but I used them)
( I used 7 pickled Carolina Reapers, 8 pickled Green Seranos, 1/4 cup sliced Vietnamese Finger Chillies, and 6 pickled Habaneros. The rest of the peppers are about 3/4 of a pound each of fresh Scotch Bonnets and fresh Habaneros.)

- 1 pound frozen (or fresh) mango chunks
- 2 small, or 1 large Yellow Onion; Rough Diced
- 1 large Carrot, Rough Diced
- 1 head of fresh Garlic, chopped

-1 1/2 cups Apple Cider Vinegar
(One cup for pickling one cup for the rest of the sauce)

- 1 cup Pulp Free Orange Juice
- 1/4 cup orange peel, as much "Pith" as possible removed (see here for what "Pith is")
- 3 TBSP honey (to taste) (2 for flavor, 1 for the brine)
- 1 level Teaspoon (actual teaspoon not measuring spoon) each of Ground Cumin and Dried Basil Leaves
- 2 Tablespoons of ground/fine Sea Salt (one for pickling brine and one for the sauce)

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Method:

- Mixed brine ingredients and set specified amounts of peppers in brine for 2-3 months. Keep brine for seasoning later.

- Cut up all vegetables and fruits placing each in separate dishes for blender.

- Measure out juices

- Blend peppers, brine, and orange juice in Large blender (Mine is 2L) on "puree" setting or until smooth paste forms. Add Onion, Carrot, Garlic, Orange Peel, and a bit of salt into Peppers. Continue blending on "puree" until combined.

- Add mango chunks and blend on "Puree" until combined, then switch to "Smoothie" until mix is consistent.
(I had a full blender at this point.) Transfer to Saucepan (using 2 Qt non-stick here).

- Cook on medium-low for 20-30 minutes stirring constantly, adding remaining ingredients--one by one--and adjusting-- as necessary with Honey, Vinegar and Salt--until desired taste is reached.

- Transfer to sealed hermetic jars or air-tight containers as necessary and let cool on counter before storing.