Sweet n’ Spicy Caribbean Hot Sauce

Ingredients

• 3 dried chipotle peppers

  3 dried allspice berries, ground (or 1/2 teaspoon ground allspice)

  1 tablespoon mustard seeds, ground (or 1 tablespoon mustard powder)

  1 clove, ground (or a pinch of ground clove)

  1 teaspoon turmeric

  1/2 teaspoon red curry powder

  1 teaspoon ground black pepper

  1 tablespoon canola oil

  2 cloves garlic, minced

  1 shallot, chopped

  1/2 inch piece ginger, peeled and chopped

  5 habaneros, finely chopped

  1/2 mango, chopped

  2 tablespoons white vinegar

  3 tablespoons light brown sugar

  1 tablespoon blackstrap molasses

  1/4 cup pineapple juice

  Salt to taste

Instructions

In a medium saucepan, heat the canola oil over medium heat. Add the garlic, shallot, ginger, chopped chipotles and spices. Cook, stirring constantly, for 1 to 2 minutes. Add the remaining ingredients and stir to combine them. Bring the sauce to a simmer and cook for 15 minutes, stirring occasionally.

Check the consistency. If you want a thinner sauce, add more pineapple juice or the chipotle soaking water. Remove the pan from the heat. If you have an immersion blender, put it directly into the saucepan and blend. I like a chunky texture for this sauce. If you are using a regular blender, be sure to leave the air hole open so steam can escape. Hold a dish towel loosely over the hole and blend to the desired consistency. Transfer the sauce to a jar and store in the refrigerator for up to one week.