Mango Habañero Hot Sauce

 

2

tablespoons canola oil

1

small red onion, finely chopped

1

clove garlic, finely chopped

2

ripe mangoes, seed removed, peeled and chopped

1

can (4.5 oz) Old El Paso® chopped green chiles

1

habañero chile, chopped

1/2

cup water

3/4

cup rice vinegar

1/4

cup honey

• 1 In 2-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook 2 to 3 minutes, stirring frequently, until softened. Add mangoes, green chiles, habañero chile and water. Cook 8 to 10 minutes, stirring frequently, until mangoes are softened and water is evaporated. Reduce heat to low. Stir in vinegar and honey; cook 5 to 7 minutes longer until sauce is slightly thickened.
• 2 Transfer sauce to blender or food processor. Cover; blend on high speed until pureed. If sauce is too thick, add more water, 1 tablespoon at a time.
• 3 Store sauce tightly covered in jars or resealable containers in refrigerator up to 1 week.