;)....I haven't been on this forum for a while and I came over today and saw my name...LOL..:) I am soooo sorry, I didn't mean to mislead anyone and I apologize profusely that I wasn't clear in my post. The Chocolate Habanero Hot Sauce has NO chocolate in it..:) The chile pepper itself is called a chocolate habanero for the color it produces when ripe. It is much hotter than many habs and has a very earthy smoky flavor but alas, no actual chocolate. However, the sauce I was speaking of is basically whole chocoolate habs canned in 5% vinegar and let sit for 6months-1year. After that open jar, drain off vinegar (but save it), mash the peppers and run through strainer if you want to remove seeds/skin, then add vinegar back to mix until you get consistancy you want. Then, smoke on outdoor smoker or bbq pit until the sauce has darkened in color and has a great smoke flavor to it. kendra Here is a link that might be useful: picture of chocolate habanero

Here is the hot sauce recipe that I use...It is from Rick Bayless and it is fabulous... My husband has it with every meal...He says it not only tastes good, but he believes that it has medicinal qualities and has immensely helped his aches and pains... Habanero Hot Sauce Recipe from Season 5 of Mexico--One Plate at a Time Makes about 2 cups Ingredients 5 cloves garlic, unpeeled ½ cup peeled, roughly chopped carrot (youÂll need 1 medium carrot) ½ cup roughly chopped white onion (youÂll need about half of a small onion) 12 medium (about 5 ounces) orange habanero chiles, stemmed 1 cup apple cider vinegar About 2 teaspoons salt ¼ teaspoon sugar Directions Roast the garlic in a skillet over medium heat, turning regularly until soft and blackened in spots, 10 to 15 minutes. Cool and peel In a small saucepan, combine the carrot, onion and habanero chiles with the vinegar and 1 cup water. Partially cover and simmer over medium-low heat until the carrots are thoroughly tender, about 10 minutes. Pour into a blender jar, add the roasted garlic, salt and sugar. Blend until smooth. Thin with a little additional water if you think your hot sauce is too thick. Taste and season with additional salt if you think necessary. Pour into jars or bottles and store in the refrigerator until youÂre ready to add some dazzle to a dish.

Welll there's several reasons why it may be impossible to find a recipe for canning other than the fact that is isn't a high demand item to warrant the cost of the lab testing. The oil, the fact that mangoes are one of the few low-acid fruits, the peppers are even more low-acid, as are the onions and garlic, and that it is pureed which can create density issues unless it is pressure canned. And there are many things that may be safely commercially canned for sale that cannot be safely done at home as we lack the specialized equipment to do it. So it doesn't follow that anything that can be commercially canned may also be done at home. I looked up the ingredients on the BWW sauce and several of the copy cat recipes and yes, they are all intended for fridge storage only. Or they may be frozen so you do have that option available. NCHFP offers a Mango Sauce approved recipe that could work as a starting point. One could add dried (not fresh) habs, onions and garlic too with no problems. You would rehydrate them first in vinegar before adding them. The rest of the flavorings - ginger, mustard seed, S&P, sugar, honey, WSauce, etc. pose no problems. The "2 tbsp. 'juice' means bottled lemon juice. So that is one possibility. Another is Small Batch Preserving's Mango Chile Sauce (p. 234) which is fairly close as you could sub habs for the hot red chili peppers. 3 c coarsely chopped peeled plum tomatoes (apprx. 6-8) 2 c chopped mangoes (about 3) 1 hot red chili finely chopped 3/4 c rice vinegar 1/2 c pineapple juice (can sub orange, or bottled lemon or lime) 1/2 c each chopped onion and celery 1 tbsp minced gingerroot 3 whole cloves 1 bay leaf 1/3 c granulated sugar (can sub brown) 1/2 tsp pickling salt Combine tomatoes, mango, chili pepper, vinegar, pineapple juice, onion, celery, gingerroot, cloves and bay leaf in SS pan and bring to boil over high heat. Reduce heat and boil gently for 1 hour or until thickened stirring occasionally. Add sugar and salt, return to a boil and boil for 10 mins. Remove from heat and discard bay leaf. Ladle sauce into hot jars leaving 1/2" headspace and process in BWB for 15 mins for 1/2 pints or 20 mins for pints. Yields: 4 1/2 cups. Those are the best two options I can come up with for you. Or make any of the recipes you have found and just freeze it in pint containers and thaw as needed. Dave

I add bell peppers to my sauces to add more meat, without adding more heat. I also use tomato paste. in fact tomato paste is my preferred route. I've given serious thought to xanthan gum, but haven't tried it yet. technically speaking, it's only sorta artificial. without the xanthan gum it's a question of figuring out EXACTLY how much liquid to add, so it doesn't settle, without being too thick. it takes a bit of practice. that's not to say I'm extremely experienced, but I've been playing with it a bit, with some successes, and some failures. it's sorta trial and error. I once tried to use a small amount of pectin (the stuff used in jellies and jams) but failed to read up on the science of how that stuff actually worked, and it failed miserably.