Jamaican Pepper Sauce

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Carrot
  • 3 Garlic cloves
  • 3 Habanero peppers
  • 2 Limes juiced
  • 8 oz Mango and or pineapple, fresh
  • 1/2 Onion

• Baking & Spices

  • 1 Kosher salt

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar

• Nuts & Seeds

  • 1/2 tsp Cumin, powder

Found on keviniscooking.com

Description

Ingredients

• 3 Habanero peppers, stem removed
• ½ onion, skin removed
• 1 carrot
• 8 oz each fresh mango and or pineapple (2 cups total)
• 3 garlic cloves
• ½ tsp cumin powder
• 2 limes juiced (1/4 cup total)
• ¼ cup apple cider vinegar
• Kosher salt to taste

Directions

• Blend habanero peppers, onion, carrot, mango and or pineapple, garlic, cumin, lime juice, vinegar and kosher salt in a food processor or blender (Vitamix).
• Taste and season with salt if needed. Pour into a glass jar, seal and keep refrigerated. Makes around 3 cups total. Keep in the refrigerator sealed for up to 2 weeks.