Aji Picante with Mango and Habanero

In a small saucepan, combine the diced mango, minced habaneros, chopped onion, and chopped red bell pepper.

Add the white vinegar and water to the saucepan.

Bring the mixture to a simmer over medium heat. Reduce heat to low and cook for about 15-20 minutes, or until the vegetables are softened.

Remove the saucepan from the heat and let the mixture cool slightly.

Transfer the mixture to a blender or food processor. Add the chopped cilantro, chopped parsley, minced garlic, lime juice, sugar (if using), salt, and pepper.

Blend until smooth. Add more water if needed to reach your desired consistency.

Taste and adjust seasonings as needed. Add more salt, pepper, or lime juice to taste.

Pour the hot sauce into a clean jar or container. Let it cool completely before sealing.

Store in the refrigerator for up to 2 weeks. The flavor will develop further overnight.