- Habanero Peppers
- Scotch Bonnet Peppers
- Mango Puree
- Rabbit Hole Heigold Bourbon
- White Vinegar
- Pulse the peppers with salt in a food processor until puree forms. Transfer to a jar and allow to rest/ferment for 12 hours at room temperature.
- Combine Heigold, vinegar, and salt and add this mixture to the puree, allow to rest for another full day (can rest for up to around 7 days to reach maximum flavor).
- Puree again in food processor and then strain through fine mesh sieve or cheesecloth - Ready to serve!