in a large jar mix together the vinegar, honey and salt

remove the stem and seeds of the red peppers, then cutting them into roughly 2x2 inch chunks, stir into the vinegar

remove the stems and the most of the seeds from the dried peppers, add into the vinegar

peel and crush the garlic, add it to the vinegar and peppers

remove the skin and pit from the mango cut the flesh into bite sized pieces, and also add them to the vinegar mix

stir to combine the peppers and vinegar one more time then cover loosely with plastic film and let it sit for 24 hours, stirring at least 3-4 times

after 24 hours carefully pour into a dutch oven and bring to a boil over medium heat

reduce heat to a simmer, cook and stir for 10 minutes or until the sweet peppers are soft when poked with a knife

cool completely

here's where it gets fun-if you like a MILD sauce, and this is the version I made for the food swap, remove 90% of the puya peppers BEFORE the final pureeing, you'll get a the nice mild sauce this way

if you like a HOT sauce leave all the puya peppers in for the final pureeing of the sauce

hot or mild it's totally your choice and of course you can vary the heat if you like it a little more spicy leave more peppers in

once you've figure out how hot you want it and adjusted the peppers accordingly puree the remaining peppers in batches in a food processor for 2-3 minutes, be sure to cover the processor with a towel or you will end up wearing the hot sauce, which isn't a LOT of fun

once you've pureed the sauce run it through a strainer and remove all the solids

you can skip this part if you don't mind your hot sauce a little chunky

it's done at this point, you can reheat it and put it in jars for a hot water bath to seal for longer shelf life or if you prefer just put it in jars in the refrigerator and use within 2-3 weeks