3 Ataulfo mangoes4 Habanero peppers1 cup shredded carrot4 green onions3 cloves garlic1/4 cup lime juice3 tbsp rice vinegar
1/2 tsp salt
Peel the mangoes. Remove the seeds from all but one of the habanero peppers. Add the mango flesh, peppers, shredded carrot, green onions, and garlic to a food processor. Pulse until smooth.
Transfer to a medium saucepan. Stir in the lime juice, rice vinegar, and salt. Cook on medium-high until it boils. Reduce the heat and simmer for 10 minutes.
Allow the sauce to cool slightly, then press through a sieve to remove any seeds and fruit pulp. Place in an airtight container or a bottle (a squeeze bottle works well) and store in the refrigerator until ready to use. This will keep for several weeks.
***Note: Adjust the heat by adding additional peppers, including the seeds in the blend, or reducing the amount of peppers to suit your tastes.
Adapted from Food for my Family
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This recipe was most recently featured in
Boston Organics Newsletter No. 11 of 2016.