Mango-Habanero Sauce
Yield
20 servingsPrep
15 minCook
60 minReady
75 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
peanut oil
|
|
| 8 | each |
mangos
ripe, peeled, diced |
|
| ½ | cup |
white onion
diced |
*
|
| ½ | cup |
carrots
diced |
|
| 2 | each |
habanero chili peppers
seeded |
* |
| ½ | cup |
champagne vinegar
|
* |
| ½ | cup |
ketchup
|
|
| ¼ | cup |
sugar
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
peanut oil
|
|
| 8 | each |
mangos
ripe, peeled, diced |
|
| 118 | ml |
white onion
diced |
*
|
| 118 | ml |
carrots
diced |
|
| 2 | each |
habanero chili peppers
seeded |
* |
| 118 | ml |
champagne vinegar
|
* |
| 118 | ml |
ketchup
|
|
| 59 | ml |
sugar
|
|
| 1 | x |
salt
to taste |
*
|
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.
