Ingredients
- 2 habaneros
- 3.5 oz frozen mango (in pieces)
- 3 tbsp sugar
- 1 yellow onion
- 3.5 tbsp rice vinegar (apple cider vinegar works just as well)
- 1 can strained tomatoes (14 oz)
- 1 clove garlic
- 2 tbsp cooking oil (canola oil or peanut oil)
- 0.5 tsp salt
Instructions
- This recipe yields 0.6 quarts sauce.
- Peel and chop the onion finely. Cut the habaneros in half and chop finely too.
- Heat up a pan and add the oil. Fry the onions and habaneros on medium heat for 5 minutes until they soften up, but avoid charring them. Stir every now and then.
- Add the rest of the ingredients and let it simmer for 15 minutes on medium heat.
- Transfer to a blender or food processor and blend until smooth.