Sterilize the 1.5 liter fermentation/pickling jar in boiling water. Air dry completely.

Prepare the fermentation ingredients:

• Add the sliced/chopped mango, the cutup habanero peppers and garlic cloves into the jar.
• In a 4-cup container, add the water and salt. Stir until the salt is completely disolved.

  Note: Be sure to use very clean equipments (sterilized is best).
• Pour the salted water into the jar with the mangos, garlic and habanero peppers. The liquid should cover the ingredients completely.
• Use the accompanying weight, if necessary, to ensure the ingredients are submerged completely.
• Use a piece of cheese cloth large enough to cover the jar with a 1 to 2 inch overlap. Use a piece of kitchen/butcher twine to tightly tie the cheese cloth in place.
• Store the jar in a corner of your kitchen counter away from direct sunlight and excessive heat. Allow the ingredients to sit in the fermentation for 14 days (2 weeks).

  Important Notes:

  1) Keep the kitchen temperature between 50F to 75F Degrees range. I usually keep the temperature at 68F to 70F degrees.

  2) Use a PH tester to test the pickling solution once a week. PH should be less than 4.6.

Two weeks Later...

• Strain the pickling liquid into a clean and large enough container and reserve the liquid.
• Add the peppers, mangos and garlic into a very clean blender. Pour in about quarter cup of the pickling/brine. Blend until pureed into a smooth texture.

  Note: I like the hot sauce to be a bit more on the thicker side. If you like it a little bit more squeezable, add more pickle liquid, one tablespoon at a time until desired texture is achieved.
• Pour the sauce into a clean airtight storage glass jar. Keep refrigerated. Use as desired.

  Note: The fermented pepper sauce will last up to a year in the fridge (if it lasts that long).