Mango Scotch Bonnet Caribe Sauce
2
tablespoons peanut oil
4 ripe mangoes, peeled, pitted and cut
into 1/2 inch dice
I white onion, peeled and cut into 1/4 inch
dice
I carrot, peeled and cut Into 1/4 inch dice
1 fresh orange Scotch bonnet chile, seeded and finely minced
1/2 cup champagne vinegar
1/2 cup ketchup
l/4 cup sugar
salt to taste
In a saucepan, heat the peanut oil and saute the mangoes, onion, carrot and
Scotch bonnet for 10 minutes over medium heat or until the onions are soft and
translucent. Deglaze the saucepan with the vinegar and add the ketchup and
sugar. Bring to a slow boil, reduce heat and simmer for 35 to 45 minutes. Remove
pan from heat and season with salt. Transfer to a food processor or blender and
pulse. Strain through a medium sieve; if the sauce is too thick, add a little
water to thin. Use as a barbecue sauce with grilled seafood such as lobster,
crab and scallops and with pork. can be brushed on as a glaze during cooking.
Holds well for weeks in the refrigerator. Makes about 3 cups
