Later On

I’m getting it down now. For one thing, I noticed that my blender jar has measurements marked on the side, so I can measure as I add to make just a little over a quart to fill four 8-oz jars. Next batch (No. 5) will be something like this, to make  just over a quart:

12 fresh red Fresno peppers
4 small habanero peppers
6 dried chipotle peppers
2 dried ancho peppers
1 ripe mango, pitted and peeled
1/2 cup Meyer’s Rum (Jamaican dark rum)
1/2 cup freshly squeezed lime juice
1/4 cup sea salt
White wine vinegar—enough to bring total volume to just over a quart

“Ah,” you say, seeing the mango, “But do you, Leisureguy, have a mango pitter?” And the answer is “Yes,” thanks to The Eldest who gave me one so I’d stop swallowing the pits.

More when I make this batch (probably tomorrow). The mango notion came from TYD, who has a pepper-sauce-making friend (the best kind of friend to have).

UPDATE: The recipe above has been revised slightly. What’s there is the final version.

UPDATE: Just made the above except: a) no mango; b) about 1.5″ of fresh ginger chopped up and then blended into the sauce; and c) about 2 Tbs dark brown suger added. Otherwise, same as above.