Prep some canning jars or freezer jam containers. This recipe makes 10-12 cups or 5-6 pints.

In a large stock pot, whisk together the sugar, apple cider vinegar, pineapple juice, and lemon juice. Bring to a boil over high heat and boil for 2 minutes. Set the pot aside while you prepare the rest of the ingredients.

Finely chop your onion, red pepper, yellow pepper, and mango into 1/4-inch pieces if you like your sauce chunky. For a smoother sauce, chop the veggies 1/2-1 inch and pulse them through the food processor, being careful not to over blend.

Peel and core your pineapple and slice it into rings. Grill them until caramelized, then chop into small pieces.

Using gloves, roast the habaneros on the grill until lightly charred. Remove seeds and blend until smooth in the food processor.

Stir all fruit and veggies into the sugar/vinegar/juice mixture. Bring to a boil, then reduce heat and let it simmer for 10 minutes.

Mix cornstarch with a couple of tablespoons of water until smooth and stir into the sauce. Cook for another minute or two until thickened, then transfer sauce into prepped containers.