Ingredients
2 – 3 litres
- 12 Ghost chilies or other very hot and fragrant chili such as Habanero
- 2 red bell peppers
- 3 ripe mangos
- 1 large onion
- 1 bulb of garlic
- 350 milliliters quality apple cider vinegar
- 250 grams quality flower honey
- 1 lime juice freshly squeezed
- salt to taste
Method
1. Remove stems from chilies and cut in halves
2. Remove stems and seed membranes from bell peppers and chop roughly
3. Peel mangos, remove flesh from pit using a sharp knife and chop roughly
4. Chop onions and garlic roughly
5. Put all ingredients in a pot over medium heat, add water to cover and bring to a boil
6. Reduce heat and leave to simmer uncovered for 45 minutes. Consider going out for some fresh air during this step
7. Turn off heat and blend everything thoroughly and CAREFULLY using an immersion blender. Strain through a fine sieve.
8. Stir in apple cider vinegar, honey, lime juice and salt
9. Taste and adjust to your liking; add more vinegar, honey or salt if needed
10. Pour into bottles that have been thoroughly cleaned and scolded. Consider adding liquid preservatives if stashing for a long time