1 Habanero pepper (or more if you want more strength)
60 ml (¼ cup) minced shallots
60 ml (¼ cup) cider vinegar
60 ml (¼ cup) lime juice
250 ml (1 cup) water
15 ml (1 tbsp.) brown sugar
1 clove garlic, minced
30 ml (2 tbsp.) prepared mustard
15 ml (1 tablespoon) minced fresh ginger
2.5 ml (½ tsp.) salt
1/8 tsp. fresh or dried thyme
1/8 tsp. Jamaica pepper
1 Scorpion pepper (if you want to take it to the next level 🙂 )
Wash and peel the carrots and mangoes (if you are using fresh mangoes). Peel, chop and portion the ginger, shallots and garlic. Coarsely chop the habanero pepper (wear gloves or avoid touching the inside of the pepper).
In a medium saucepan, drizzle vegetable oil. Fry shallots until translucent. Add garlic and ginger. Cook for 30 seconds, stirring frequently.
Add spices, habanero pepper, mangoes, carrots and cooking water to the saucepan. Bring to a boil, then simmer until carrots are soft (about 10-15 min).
Add vinegar, lime juice, salt and sugar, then pour the contents of the saucepan into a blender (or use a hand blender if you don’t have a blender).
Blend until smooth. Taste and add salt and sugar, to taste. You can add dehydrated Scorpion pepper if you want to make the sauce spicier.
