Mango Habanero Hot Sauce

Salsa Picante de Mango y Habanero

Really hot sauce that goes with Coconut Shrimp. Mangoes typically used here are the large red-green variety. If using the smaller yellow mango, you will need five mangoes. From Pati Jinich of The Mexican Table.
1 carrot cut into 1-inch chunks
1/2 white onion chopped in large pieces
1/2 cup water
3 mangoes cut into 1-inch chunks (see note)
1 habanero chili, whole, stems removed
1/2 cup white distilled vinegar
1 tablespoon agave syrup (or honey or sugar)
1 teaspoon kosher salt
1 Place the carrots, onion and water in a blender and puree. Add the mangoes and puree until smooth. Carefully, adding one at a time, blend in the habaneros for one more minute until smooth. Taste for heat level, you may want to blend in one more habanero.

2 Pour the mixture into a large saucepan, add the vinegar, agave syrup and salt. Bring to a boil, reduce heat to low, cover partially with a lid and simmer until the sauce coats the back of a wooden spoon, about 30 minutes. Stir every 8 to 10 minutes to make sure doesn't stick to the bottom of the pan.

3 Remove from the heat and let cool before serving.

cups  use metric
original recipe yield: 2 Cups
Notes Shrimp Enchiladas in a Rich Tomato Sauce
Pati Jinich

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