Mixed Red Mango

Fermented Ingredients (72 days):
• Red Primotalli 33g
• Red Moruga Scorpion 36g
• Red Carolina Reaper 39g
• Yellow Onion 108g
• Garlic 37g
• Brine 1/2 Cups

Fresh Ingredients:
• Red Bell Peppers 92g
• Yellow Onions 63g
• Garlic 49g
• Mango 200g
• Salt 1/2 tsp
• Brown Sugar 1 tbs
• Water 1/2 Cups
• White Vinegar 2 Cups
• Apple Cider Vinegar 1/4 Cups
• Xanthan Gum 1/8 tsp

Saute the fresh onion and bell pepper until it starts to char, then add the garlic until that browns. Remove and caramelize the mango. Blend everything together except the xanthan gum on high for five minutes, then simmer on low for ten minutes scooping solids off the top. Reblend with the xanthan gum for sixty seconds. Bottle, refrigerate

Notes:
• Idea I had taking three of my hottest peppers
• When trying to decide a fruit I saw mangos for the first time this year at the grocery store and went for them
• A bit watery in viscosity, I thought given all the ingredients I could use less xanthan gum but I should have gone with the 1/4 tsp
• Lots of sediment in the bottom of my pot post boil. I omitted most of it but blended some in for body
• A little bitter, I thought about adding some more brown sugar but decided against it. Maybe a mistake
• Great pepper flavors, very floral and a bit fruity
• Not a ton of mango though, peppers take most the flavor. The mango does add a nice balance but for so much fruit in a sauce it's not the most forward
• I like it but I wish I had blended more of the pulp into the final product