Naga Morich Sauce

A.K.A. "NARLY MORICH"

OK, this isnt anything particularly special. Its simple and easy to make.

It doesnt require any painstaking bottling procedures and keeps for a very

long time. Oh, and its good and hot too! This is the hottest sauce I make,

hotter even than my Chemical X, and I use no capsaicin extracts

to boost the pain. This is 100% natural.

This recipe produces just under 2 quarts. Additionally, the sauce has a pH

of 3.3 (assuming you follow the recipe exactly), and so needs no special canning or bottling

methods, needs no preservatives, and has a very long shelf life.

Hope this helps someone :-)

STEP ONE
Start out by thoroughly washing the peppers.

I dont use chemicals on my plants, but there could certainly be

some dirt, and my doctor told me to cut down on dirt :-)

For this recipe I use Naga Morich peppers.

I use approximately 45 - 50 peppers depending on their size

and heat level.

STEP TWO
Here are all the dry ingredients with the exception

of the carrots. The whole list is:

45-50 Naga's

1 quart apple cider vinegar

6 - 8 cloves fresh garlic

1/2 cup carrots

1/2 large sweet onion

2 large very ripe mango's

This should yield approximately 2 quarts of sauce.

STEP THREE
Admire all your cool stuff.

Here are all the ingredients combined in the sauce pan.

I pre-cook the carrots in the microwave for about 3

minutes. Simmer everything on med/high heat until the

peppers just start to become soft. No longer than that.

Remove from the heat and allow it to cool.

STEP FOUR
Puree it in the food processor until its smooth.

I add a little bit of the vinegar at this step.

Just enough to help liquefy the ingredients.

No more than 1/2 a cup. I add this gradually

while its being processed through the little spout

at the top. This drizzles it in gradually while

all the ingredients are whizzing around at amazing speed.

STEP FIVE
Once its all mixed you can then transfer it

into whatever container you want to store it in.

I like to mix it all up in a 1/2 gallon pitcher

with a spout, that way I can easily pour it into

bottles. Make sure you keep mixing it between pours.

This sauce will separate.

Make sure to shake it up before you use it too.

STEP SIX


Once the Sauce has cooled, I pour it into

the one quart vinegar bottles for storage.

I have smaller "woozie" bottles with reducers

in the lids for general use. When they are empty

I wash them out and then re-fill from the larger

bottles.