Ingredients:
1-2 ripe mangos, peeled and sliced
15-20 habanero peppers, seeds and ribs removed
1 bell pepper, chopped
½ onion, chopped
2 ½ tbsp salt
4 cups water
1-2 cups white vinegar, reserved
Method:
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Pack mango, peppers, onion into a fermentation jar.
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Combine salt and water, stir until salt is fully dissolved to make the brine.
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Pour in brine to cover pineapple, peppers and onion, should be fully submerged.
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Close the lid and let ferment for 3-5 days at room temperature. Each day, burp the lid to prevent mold build up.
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Each day that passes it should get cloudy.
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After the 3-5 days (3 in the summer, 5 in the winter), add the mango, pepper and onion in a blender with 1 cup of the fermentation liquid. Blend until smooth and add white vinegar to taste. Hot sauce will be good in the fridge for 2 months.
