2 ripe mangos
6 habanero chilies
1 orange bell pepper
salt and pepper
Cut mangos into chunks removing all the skin and pits
Remove chili stalks (wear gloves or suffer for days with burning fingertip under your nails!)
Cut bell pepper into chunks
Season and place everything in a stainless steal bowl, then pop into a barbecue for a couple of hours, lid closed
Remove, blitz with stick blender and place in a sterilized jar
Allow to cool and then store in fridge
Will last for 6 - 8 weeks (not in this house!)
Be warned this sauce is super hot, can be used for dipping (by the brave ) probably best if mere mortals use in dressing, marinades and sauces as a heat element.