Ingredients
- 1 teaspoon habanero pepper roughly chopped, about 1/2 a pepper
- 1 cup mango roughly chopped, about 1 large mango
- 1/2 cup roughly chopped dates lightly packed, 80 grams
- 1/4 cup raw apple cider vinegar
- 2 tablespoons garlic minced
- 1/2 tablespoon fresh ginger minced
- 1 cup tomato sauce
- 2 teaspoons yellow curry powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat your oven to HIGH broil.
- Halve the habanero pepper and place it, cut-side down, on a small baking sheet. Bake until the pepper's skin is black and roasted, about 5-10 minutes.
- Chop half of the pepper (it should be about 1 teaspoon) and place it into a large saucepan.
- Add the remaining ingredients to the pan, stirring to combine. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to medium and simmer until the sauce begins to thicken, about 10 minutes. Stir frequently so the bottom doesn't burn.
- Once thick, scrape the mixture into a food processor and blend until smooth.
