Mango-Habanero Sauce


2 Tbl. peanut oil 
8 ripe mangoes, peeled and cut into large dice 
1/2 cup diced white onion 
1/2 cup diced carrot 
2 fresh orange habaņero chiles 
1/2 cup champagne vinegar 
1/2 cup ketchup 
1/4 cup sugar 
Salt to taste 

Heat the oil in a saucepan and add mangoes, onion, carrot and habaņero chiles. Cook for
about 10 minutes over medium heat, until onions are soft and translucent. Deglaze with
vinegar and add ketchup and sugar. Bring to a slow boil, reduce heat and simmer for
35-40 minutes. Remove from heat 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. 

Yield: about 3 cups 

From: THE GREAT CHILE BOOK by Mark Miller