Ingredients
- 2 tablespoons Peanut Oil
- 8 Mangos-ripe-peeled-diced
- 1/2 cup White Onion-diced
- 1/2 cup Carrot-diced
- 2 Habanero chiles- seeded
- 1/2 cup Champagne Vinegar
- 1/2 cup Catsup
- 1/4 cup Sugar
- Salt to taste
Make it step by step
- METHOD: This Salsa works well using either orange or green habanero. Heat the oil in a saucepan and add the diced mangos, onion, carrot, and habanero chilies. 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
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.