Paleo & Vegan Mango Curry BBQ Sauce

Preheat oven to high broil.

Cut habanero pepper in half and place it, cut-side down, on a small baking sheet. Bake in the oven until the pepper’s skin is black and roasted, about 5–10 minutes. Chop half of the pepper (it should be about 1 teaspoon) and place it into a large sauce pan.

Add in remaining ingredients, stirring to combine. Bring the mixture to a boil over medium/high heat. Once boiling, reduce heat to medium and simmer until sauce begins to thicken, about 10 minutes. Stir frequently so the bottom doesn’t burn.

Once thick, scrape the mixture into a large food processor and blend until smooth. Store the sauce in an airtight container in the refrigerator.