Mango Habanero Sauce Recipe

Cook
0 Peel and dice mango, cut and deseed habanero peppers (if you want it hot, keep the seeds and membranes).Add habanero peppers, mango, roughly chopped onion and garlic in a saucepan with 1-2 tbsp of water. If you are using brown sugar instead of maple syrup, add it, too. Bring to a boil and cook until onions are transluscent, for about 5 minutes.
Blend
1 When the mixture is cooked, transfer it to a food processor and pulse until smooth. Add maple syrup, white wine vinegar, lime juice and salt. Transfer to a glass jar. Keep refrigerated for up to 2 weeks. For longer storage time, use water bath method to can it (read the notes below).