1-2 ripe mangos, peeled and sliced
15-20 habanero peppers, seeds and ribs removed
1 bell pepper, chopped
½ onion, chopped
2 ½ tbsp salt
4 cups water
1-2 cups white vinegar, reserved
Pack mango, peppers, onion into a fermentation jar.
Combine salt and water, stir until salt is fully dissolved to make the brine.
Pour in brine to cover pineapple, peppers and onion, should be fully submerged.
Close the lid and let ferment for 3-5 days at room temperature. Each day, burp the lid to prevent mold build up.
Each day that passes it should get cloudy.
After the 3-5 days (3 in the summer, 5 in the winter), add the mango, pepper and onion in a blender with 1 cup of the fermentation liquid. Blend until smooth and add white vinegar to taste. Hot sauce will be good in the fridge for 2 months.