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Mango-Habanero Sauce
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    Mango-Habanero Sauce

  • 2 T peanut oil
  • 8 ripe mangoes, peeled and cut into large dices
  • 1/2 cup diced onion
  • 1/2 cup diced carrot
  • 2 fresh orange habaneros
  • 1/2 cup champagne vinegar (or other white wine
  • vinegar or white wine)
  • 1/2 cup ketchup
  • 1/4 cup sugar
  • salt to taste
  • Warm the oil in a saucepan over medium heat. Add mangoes, onion, carrot, and habanero chiles. Cook for about 10 minutes over medium heat, until onions are soft and translucent. Remove mango mix from pan. Deglaze* pan with the vinegar (stirring constantly), and then add ketchup and sugar. Return the mango mix to the pan and bring to a slow boil. Reduce heat, and simmer for 35 to 45 minutes. Remove from stove 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.

    *Deglazing helps loosen the browned bits on the bottom of a pan. The left over mixture is often used in sauces. Also, Miller's recipe doesn't specifically say to remove the food from the pan before deglazing. But, by definition, deglazing requires that it (and excess fat) be removed first.

    From:   Chet Bacon, Via: Chile Head Mailing List
    Posted By:   Chet Bacon, hcbacon@connix.com
    Post Date:   Sun, 10 Jan 1999

    *BACK TO SAUCES*







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