Hot Pepper Sauce - A Trinidadian Staple

Ingredients

• 1 teaspoon curry powder 
• 2 cloves garlic roughly chopped
• 3  green onions roughly chopped
• 2  juice of lime juiced
• 0.5 teaspoon lime zest grated
• 1 small mangos peeled seeded cut into chunks
• 0.3 cup ground mustard dry
• 1  onion roughly chopped
• 15  habanero peppers 
• 1 tablespoon salt 
• 2 tablespoons vegetable oil 
• 1.5 cups distilled vinegar white

Equipment

• blender

Directions

1. Wearing disposable gloves, and being careful not to get any in your eyes or on your skin, roughly chop the habanero peppers.
2. Place the habanero peppers, mango, onion, green onions, and garlic into a blender.
3. Pour in the vinegar, lime juice, and vegetable oil, cover the blender, and pulse until the mixture is very finely chopped. Stop the blender, and add dry mustard powder, salt, curry powder, and lime zest. Blend again until the sauce is smooth.
4. Pour into clean jars, and store in refrigerator.