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Categories:Viewed: 23 - Published at: 5 years ago
Ingredients
- 1 cup onion (diced)
- 1 cup carrot (shredded)
- 2 garlic cloves (minced)
- 12 ounces fresh mango (cubed)
- 1 cup white vinegar
- 12 cup lime juice
- 12 habaneros (minced, not seeded)
- 1 teaspoon salt
- 1 tablespoon coconut oil
Method
- In hot oil, saute onions and garlic until onions are soft.
- In sauce pan, add fresh mangoes, carrots, vinegar, lime juice, salt, and habaneros.
- Bring to a boil, then lower heat and simmer until carrots are soft.
- Transfer to a blender.
- The fumes can be tough on wives and pets, so consider doing out side.
- Add onions, garlic, and puree until smooth.
- Return to stove and simmer until desired consistency.
- If too thick, add vinegar.
- Strain if you plan to put sauce in a typical hot sauce bottle with tiny opening, otherwise leave as is.
- Getting the sauce into the bottle can be tough.
- I found using a turkey injector works pretty good, if you have strained the sauce.
- If you do strain, save the "pulp" and add it to other recipes that call for fruit and heat.
- It freezes well.
