By Debbie Adler
6 habanero, Fresno or red jalapeno peppers, seeded and chopped (leave seeds in if you want more heat)
3 small red bell peppers, seeded and chopped
2 small heirloom tomatoes, chopped
2 tablespoons coconut aminos
4 cloves garlic, minced
¼ cup apple cider vinegar
1 teaspoon crushed red pepper
¼ teaspoon cayenne pepper
3 tablespoons coconut nectar
Add the red jalapeno peppers, bell peppers, tomatoes, coconut aminos and garlic to a medium sauté pan over medium heat. Cook until the peppers and garlic are fragrant, about 2 minutes.
Add the apple cider vinegar, crushed red pepper, cayenne and coconut nectar and stir to incorporate. Simmer until the peppers break down and soften, about 5 minutes.
Turn off the heat and let cool.
Pour the mixture into a high-speed blender and process until smooth.
Pour into a jar, seal it, and keep in the fridge. It will last about 3 weeks.