Ingredients:
- 30 assorted peppers (scotch bonnet, habanero, or any variety you prefer)
- 2 cups apple cider vinegar
- 3 ripe mangoes, peeled and diced
- 4 passionfruits, pulp only
- 3 limes, juice and zest
- 7 lemons, divided (2 for juice, zest, and 5 for garnish)
- 1 tablespoon sea salt
- 1 small green papaya, peeled and diced
- 10 cloves garlic, peeled
- 10 fresh basil leaves (or substitute with mint)

Directions:
1. Start by washing all the peppers and removing the stems. If you want a milder sauce, you can remove the seeds; otherwise, keep them for extra heat.
2. In a blender, combine the peppers, apple cider vinegar, diced mangoes, passionfruit pulp, lime juice, lemon juice, garlic, and diced papaya. Blend until smooth and well-combined.
3. Add the zest from the limes and lemons, along with the fresh basil leaves. Blend for another 30 seconds until everything is incorporated.
4. Pour the blended mixture into a pot and heat over medium heat until it reaches a low simmer. Stir in the sea salt and let it simmer for about 20 minutes to allow the flavors to meld.
5. Taste the sauce and adjust seasoning if needed. If it’s too thick, feel free to add a bit more apple cider vinegar for your desired consistency.
6. Allow the sauce to cool slightly before transferring it into sterilized glass bottles. Slice the remaining lemons and add a couple of slices to each bottle for added flavor and preservation.
7. Store the bottles in the refrigerator and let the sauce sit for at least a week to develop its full flavor. Shake well before each use.

Your exotic Tropical Mango & Passionfruit Heat Sauce is ready to spice up your dishes! Enjoy!