Hot, Sugar free "Ketchup" - Putting my Peppers to use.

I've been growing peppers all season, although the first half of it was practically a disaster. Now that I have some, I'm experimenting with some more sauces, more accurately, a sugar free kind of Ketchup.

Ingredients:
800g Tomatoes
1 Mango
1 Tbsp of each:
Sea Salt, Black Pepper, Cumin, Tumeric
6 Cloves of Garlic
~2'' of Ginger
250ml/1 cup Apple Cider Vinegar
Hot Peppers as you like

Blend it all bit by bit, then move to a pot and heat it to a quick boil while stirring. Reduce heat to low, let it simmer for about 1.5h.
Sterilize the containers in boiling water for 10 minutes. Pour it in while hot and seal it.
To be sure it will keep, measure the pH level before you start cooking. It has to be below 4.6, but it usually turns out to around 3.9, which is absolutely save. After opening, keep it in the fridge and use in no more than 3 weeks.

As for the Peppers.... I'm kind of that insane person who'd bite straight into even the cursed peppers of Quetzalacatenango.
The one I already opened on the left contains 4 Fataliis (the yellow ones, 400k Scoville) and 7 Bahamian BEASTs (orange, 600k Scoville).
The two on the right are made with 10 Naga Smooky Rainbows (the small one, 20k Scoville) and 5 Elysium Oxide Scotch Bonnets... Which are SUPPOSED to be 600k as well. My guess would be way above 1 million, close to a Moruga Scorpion. I knew that before and it ended up a perfect level for me to enjoy as a ketchup like sauce.

You can of course make this with any kind of hot pepper, or without any. I made a batch today for a friend with Lemon Drops, which are relatively mild, and it still tasted amazing.