2 pound Scotch Bonnet Peppers (Red, ripe peppers are best)
1 Unripe Mango (Grab the least ripened fruit you can find)
1 Garlic bulb
1/2 cup Vinegar
2 tablespoon Fresh ground black pepper
2 teaspoon sea salt
Grill all peppers, mango slices, and garlic until charred and roasted.
Quarter peppers and add to blender with diced mango and garlic cloves a little at a time along with vinegar, pepper, and salt.
Blend, then add more.
Continue until all ingredients are blended, then transfer to small pot and simmer until bubbling.
Lower heat and continue to simmer for between 30 minutes and one hour, stirring occasionally.
Depending on consistency, return to blender to puree further.
Bottle in small mason jars and let cool.
Use as a condiment on burgers, dogs, sandwiches, or as a cooking ingredient.
Not everyone will appreciate the fumes that will take over your grilling area, or your kitchen... wear gloves while working with the peppers... enjoy!