Heat the oil in a saucepan and add mangoes, onion, carrot and habañero chiles. Cook for about 10 minutes over medium heat, until onions are soft and translucent. Deglaze with vinegar and add ketchup and sugar. Bring to a slow boil, reduce heat and simmer for 35-40 minutes. 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 too thick add a little water to thin.
Yield: about 3 cups

From: THE GREAT CHILE BOOK by Mark Miller, © 1991, used with permission of Ten Speed Press.
Posted By:The CompuCook website
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