Yield: 20 servings
|2 tablespoons||Peanut Oil|
|½ cup||White Onion-diced|
|2||Habanero chiles - seeded|
|½ cup||Champagne Vinegar|
|Salt to taste|
This Salsa works well using either orange or green habanero. Heat the oil in a saucepan and add the diced mangoes, onion, carrot, and habanero chiles . 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 blended carefully this may not need strained. If the sauce is to thick, add a little water to thin. Jars of Mangoes can be used but it is much better with the fresh.
This recipe typed by Mike and Karen Stock Submitted By CARLA TAYLOR On 06-19-94 (1313)
Submitted By DALE SHIPP On 10-22-94