Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Peanut Oil 1/2 c Champagne Vinegar
8 Mangoes-ripe-peeled-diced 1/2 c Catsup
1/2 c White Onion-diced 1/4 c Sugar
1/2 c Carrot-diced Salt to taste
2 Habanero chiles - seeded

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

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