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Mango-Habanero Sauce

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Recipe

 

Yield

20 servings

Prep

15 min

Cook

60 min

Ready

75 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 tablespoons peanut oil
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8 each mangos
ripe, peeled, diced
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½ cup white onion
diced
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½ cup carrots
diced
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2 each habanero chili peppers
seeded
*
½ cup champagne vinegar
*
½ cup ketchup
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¼ cup sugar
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1 x salt
to taste
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Ingredients

Amount Measure Ingredient Features
3E+1 ml peanut oil
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8 each mangos
ripe, peeled, diced
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118 ml white onion
diced
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118 ml carrots
diced
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2 each habanero chili peppers
seeded
*
118 ml champagne vinegar
*
118 ml ketchup
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59 ml sugar
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1 x salt
to taste
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Directions

This Salsa works well using either orange or green habanero.

Heat the oil in a saucepan and add the diced mangos, onion, carrot, and habanero chilies.

Cook for about 10 minutes over medium heat, until onions are soft and translucent.

This has natural sugar in it so be careful not to scorch it.

Deglaze with vinegar, and add the ketchup and sugar.

Bring to a slow boil, reduce heat, and simmer for 35 to 45 minutes.

This last step is done easily in a double boiler so as not to scorch this sauce.

Remove from heat and season with salt to taste.

Transfer to a blender, pulse sauce, and strain through a medium strainer.

If the sauce is to thick, add a little water to thin.

If blended carefully this may not need strained.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 8217% from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 71mg 3%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 6%
Sugars g
Protein 1g
Vitamin A 25% Vitamin C 40%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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