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1
Put the chopped mangoes in a clean 2-quart glass canning jar. If you want heat, add the Scotch bonnet pepper (please wear gloves when handling!).
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2
In a medium non-reactive saucepan, heat the vinegar until simmering, but not boiling.
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3
Remove the pan from the heat, and pour the hot vinegar over the mangoes in the jar.
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4
Set aside to cool. When it's cooled, cover the jar with 2 layers of plastic wrap and screw on a jar lid or screw ring. Place the jar in a paper bag and set in a cool, dark, dry location and let it steep for 2 weeks. Gently shake or swirl the jar every few days to help blend.
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5
After 2 weeks, taste the vinegar. If the flavor has not developed enough, recover. It may take up to 4 weeks to develop full flavor.
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6
Once it has developed the flavor you desire, strain the vinegar through 3 layers of clean cheesecloth.
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7
Then strain through a coffee filter.
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8
Let the vinegar sit over night covered and allow any sediment to settle.
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9
Strain the vinegar again through 2 layers of coffee filters.
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10
Prepare your final bottle by washing with warm, soapy water and filling it with boiling water for 10 minutes. Drain the bottle and fill with the vinegar, leaving about 1/2 inch head space. Seal each bottle with a new cork or screw cap.
