- habanero* chili peppers (Quantity: 10 {hot} to 100 {Very, Very, Very Hot!})
- 4 cups (or more) chili peppers* (You can use any kind available like aji rojo, ancho, Anaheim, Bahamian, bell, Big Jim, Brazilian, cascabel, cayenne, chawa, cherry, chilaca, chiltepin, de agua, de arbol, Dutch, fiesta, fips, fire-cracker, guajillo jalapeno, tabasco, serrano, scotch bonnets, macho, guero, huanchinango, Jamaican hot, Korean, malagueta, manzana, Mexi-bell, mirasol, New Mexican, pasilla, pepperoncini, pequin, Peruvian, pimento, poblano, rocotillo, sandia, santaka, Sweet Itailian, tepin, Thai, yellow wax, etcetera! Add them! The more the better. The idea here is to make some HOT and delicious sauce.)
- 1 pineapple*
- 4 papayas (or mangos, or other tropical fruit)*
- 3 onions (large white or brown)
- 2 cups white vinegar (apple cider, or red wine vinegar okay)
- 2 cups filtered water
- 1 tablespoon Hawaiian salt (or Morton’s, or sea salt from the sea)
- 5-6 full garlic heads (yes, 2-4 cups of fresh prepared garlic cloves)
- 1/4 to 1/2 cup local Hawaiian honey (or Honey Bee, what’s available)
Cooking: Remove the stems and place habaneros to the side in a separate bowl. Prepare all of the other ingredients placing them in a large stainless steel or glass cooking pot. Cook on medium heat (“5″) for about 15-30 minutes (stirring occasionally) until mixture looks almost cooked. Add the habaneros, and continue cooking on low to medium heat trying to not have the habaneros change color too much (about 5 to 10 minutes). Allow to cool on stovetop.
Blending: Use your regular kitchen blender to blend the mixture on the highest speed. Key: Count to 10 or 15 while blending each canister load until smooth but still a little chunky. Do not over blend! You will have to blend about 4-5 canister loads, a portion at a time, of course.
Putting By: Place in glass jars with lids and a label.
Keep refrigerated when not in use.
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