Mango-Habanero Sauce

Title:
Mango-Habanero Sauce

Yield:
20 Servings

Categories:
Sauces,
Salsa




Ingredients:





     2 tb Peanut Oil


     8    Mangos-ripe-peeled-diced


   1/2 c  White Onion-diced


   1/2 c  Carrot-diced


     2    Habanero chiles- seeded


   1/2 c  Champagne Vinegar


   1/2 c  Catsup


   1/4 c  Sugar


          Salt to taste






 METHOD: 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 catsup 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.