Title: Mango-Habanero Sauce
Categories: Sauce Outdoor Poultry Pork Fish
Yield: 3 Cups

2 T

Olive oil (30 ml)

1 Garlic clove, pressed 1/2 c Minced Onion (125 ml) 1 Habanero Chili 3 Mangoes, ripe 1/2 c Red Wine Vinegar (125 ml)_ 1/4 c Ketchup (60 ml) 2 T Sugar Salt to taste

Heat the oil in a large skillet. Stir in the garlic and onion. Cook over low heat 5-10 minutes, until soft and lightly browned. Mince the habanero, taking care not to touch the cut pieces as they can irritate the skin (Don't rub your eyes!) Add the chili to the skillet. Slice each mango down the sides of the seed. Scoop out the pulp. Peel around the seed and cut away any remaining pulp. Add mango the skillet with the vinegar, ketchup and sugar. Cover and bring to a slow simmer. Let cook away gently for about 30 minutes. Taste for seasonings and adjust if it needs more vinegar or sugar. Cool slightly, then pour into a blender jar. Blend, then rub the sauce through a sieve to remove any stringy bits of mango. Add water if the sauce is too thick. Return to the skillet, salt to taste and heat for another 10 minutes to blend the flavors. Makes about 3 cups (750 ml) of sauce. Any excess freezes well. Serve it over grilled fish, chicken, pork, etc. If you use chicken or pork, cover with sauce and chill overnight. As the meat grills baste with more sauce. Also goes well as a sauce for sticky rice! By owner-recipes@listserv.prodigy.com On Behalf Of beadlady on Jun 16, 1997

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