Hot Sauce for Tacos

Photo by Jonathan Boncek

2 ½ cups

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

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

  • from Chef David Bracha, Oak Tavern Miami, Florida

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