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

Hi Dude, Pepper Fool has many good sauce recipes. See the link below. For what you are looking for, you might want to try one of the basic pepper sauce recipes using Rain Forest peppers. They are very fruity and not too hot. If you do want to use habs, see their Habenero Pepper Sauce recipe. I have used that before with a combination of Yellow Habs and Jamaica Scotch Bonnet. The carrots tone it down a bit. Enjoy your peppers. John A Here is a link that might be useful: Pepper Fool Recipes

Great idea about the carrots. When I first started juicing I couldn't believe how sweet and unusual carrot juice was. I frappe those suckers in a blender now and enjoy the pulp also. I often add Tabasco or other hot sauce to it. So, I already have an idea how fine of an addition carrots will be. Gonna make a fine Louisiana hot sauce! I may have to rely on a little vinegar for PH control. I am sure the totally "fermented" way is probably the most delicious way but, is too time-consuming.

Habjolokia - Would you be willing to send or share here your Chocolate Hab sauce recipe? I have just as many as your photo shows of Choc Habs, Chocolate Bhuts, and just as many Chocolate Scorpions and butches to pick. I'd like to make sauces out of the different varieties but not sure what to add. When I did yellow Bhuts I did a recipe that used peaches. I did a pineapple batch too. Both turned out good. I have other variety of Habs and Bhuts and tons of chili varieties; this has been a bumper year for peppers here in MN and still going strong. Tom - The green sauce sounds great. Might have to try that too, since I'm thinking the cold weather will set in before I'm done harvesting ripe peppers. Sandy