This was a culinary adventure. And the result was very tasty. Here is what I did: I used 5 New Mexico Chiles and 5 California chiles because I was afraid of the heat. Be sure to wear gloves while working with the chiles and don't touch your face. I could not find plain mango juice, and I did not feel like making my own, so I used mango nectar. (Nicola--was this a deal breaker?) Then I pretty much followed the recipe as written. I must say that after the week was over, the onions were pretty pungent. I ended up with a little over 1 quart of sauce. Slathered it on pork ribs and they were very good. I still had plenty left over and I poured the remainder into ice cube trays and froze. I could not tell any difference between, say day 3 and day 7 in the refrigerator, so if I make this again, I might just let the mixture sit in the refrigerator for less time.
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This was a culinary adventure. And the result was very tasty. Here is what I did: I used 5...