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- 2 tbsp. peanut oil
- 8 ripe mangos, chopped
- 1/2 cup diced white Onion
- 1/2 cup diced carrot
- 2 fresh orange habanero chilies
- 1/2 cup champagne vinegar
- 1/2 cup ketchup
- 1/4 cup Sugar
- salt to taste
Heat the oil in a saucepan. Add the mangos, Onion, carrot and chilies. Cook for about 10 minutes over medium heat. Deglaze with vinegar, and add ketchup and Sugar. Bring to a slow boil, reduce heat and simmer for 35 to 45 minutes. Remove from heat and season with salt. Transfer to a blender and pulse. Strain through a medium strainer. If the sauce is too thick, add a little water to thin.