Hot Sauce for Tacos

Yields
2 ½ cups

from Chef David Bracha, Oak Tavern Miami, Florida

1 pound Scotch Bonnet chiles, seeded and diced small

1 Spanish onion, chopped

⅛ cup chopped garlic

2 oranges, juiced

½ cup mango, diced

1 cup apple cider vinegar

½ cup sugar

¼ pound raisins (about 1 ¼ cups)

¼ cup tomato paste

½ tablespoon salt

Place all ingredients except for tomato paste and salt in a pot and bring to a boil.
Reduce and simmer for 1½ hours.
Add tomato paste and salt and continue to cook for another 20 minutes.
Remove from heat and blend well.
Sauce must be refrigerated before serving.

Note: if the sauce is thick, thin with half parts water and white vinegar.

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