This mango sauce is popular. It goes well with breakfast eggs and a wide variety of other foods where a bit of sweetness and heat are appropriate.
Mango Madness Hot Sauce
4 ripe mango. Remove skin, carve off flesh
one large White Onion, sliced very thin
3 cloves Garlic, diced
12 Scotch Bonnet peppers, quartered (or less depending on the heat you want
dash salt
16 ounces white vinegar
12 ounces water
32 ounces Mango Nectar
3/4 pound grated Carrot
Place all but the Mango Nectar into a large, non reactive pan. Bring to a boil, reduce heat to simmer for 30 min. Remove from heat, allow to cool.
In two batches, process at high speed in a Blender. 90 seconds or so per batch.
In two batches, pour into a strainer, over a large bowl. Use a rubber spatula to press the liquid through the sieve. Discard the remaining solids.
Add the Mango nectar, and use an electric mixer or large whisk to blend.
Bottle, refrigerate
