So I say kind-of because when I was a kid, I refused to even try this pepper sauce. My parents always had it on the table in a little marble container, and I can tell you the smell of this easy pepper sauce brings me right back. As an adult, I can tell you the taste of this Trini-style sauce is UNREAL. It'll keep in the fridge for quite some time. This sauce is pretty spicy, so adjust to your comfort level. As well, I used Italian hot peppers, since they were growing in my yard. If you use the traditional bird or habaneros, you may want to start with a smaller number then build up...
Ingredients
6-7 small hot peppers (to taste)
1 very ripe and juicy mango, peeled and seeded
2 shallots
1/2 cup apple cider vinegar
1/4 cup cold water
1 tbs of minced garlic (about 4 or 5 cloves depending on taste)
1 tbs honey
1 tsp salt
1/4 tsp cumin
1/2 tsp all-spice
1 tsp ginger powder
(if your peppers aren't spicy enough, you can also supplement with red pepper flakes...remember you can always add but you can't take them out!)
Directions:
Throw everything in the food processor and process until smooth.
Transfer to a small sauce pan and bring to boil, then simmer on low for approximately 10 minutes.
Taste occasionally to gauge the heat, and adjust as needed. The longer you simmer, the more you'll activate the heat.
Store in a glass bottle or jar, in the fridge. Put it on EVERYTHING.