Ingredients
50
50 servings
- •1 ½ teaspoons coconut oil
- •10 jalapeno peppers, sliced
- •10 habanero peppers, sliced
- •½ cup minced onion
- •3 cloves garlic, minced
- •½ lime, juiced
- •1 teaspoon salt
- •1 ½ cups watermelon juice
- •½ cup diced mango
- •1 cup white vinegar
Instructions
- Heat coconut oil in a medium glass- or enamel-lined saucepan over high heat. Add jalapenos, habanero peppers, onion, garlic, lime juice, and salt. Saute mixture for 5 minutes; reduce heat to a simmer. Stir in watermelon juice and mango and cook, stirring often, for 20 minutes. Remove from heat and let mixture cool to room temperature, 15 to 30 minutes.
- Transfer mixture to a food processor and puree until smooth. With processor running, slowly add vinegar until combined. Pour sauce into a clean jar with a tight lid.
Nutritional Facts
Per 50 servings
- Calories: 7
- Carbohydrate: 1g
- Fat: 0g
- Fiber: 0g
- Protein: 0g
- Sugar: 1g
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