This Jamaican Pepper Sauce brings the heat with habaneros, mango, pineapple and cumin, but the secret flavor weapon ingredient I like to add is a carrot.
Blend habanero peppers, onion, carrot, mango and or pineapple, garlic, cumin, lime juice, vinegar and kosher salt in a food processor or blender (Vitamix).
Taste and season with salt if needed. Pour into a glass jar, seal and keep refrigerated. Makes around 3 cups total. Keep in the refrigerator sealed for up to 2 weeks.