This is the recipe I have been using since the late nineties for a sauce similar to longarm's
Mango Madness
Sam’s Habanera Sauce
6 to 12 Habanera peppers, stems off, cut into quarters, with seeds
One large white onion sliced thin, course chopped
4 cloves garlic, crushed and fine diced
One lemon, zested, juiced..
3/4 pound of carrots, grated. I use the grater in the food processor
Flesh of four ripe mangos. I cut the stem tip off, then peel the Mango, Set the fruit on the cutting board, and slice the sides off. Then with a paring knife, cut the rest of the flesh off, down to the seed.
Salt to taste, you don't need much
Two cups White Wine Vinegar
One cup water
Mango nectar, one quart or liter bottle. I add part of that to the pot when cooking, and reserve the rest. Add most after the sauce is ready to for the blender, but hold some back in case you need to thin out the sauce. You want catsup like consistency.
In a heavy, non reactive pan, heat the sauce on medium for 45 min, or less. don't cook at full boil. Gently boil. Cook until the peppers are soft..
In batches, place the Sauce in a blender, and process until smooth. I run it on high speed for a minute.
Strain. I pour the pureed sauce into a sieve over a large bowl. I use a rubber spatula to gently press the sauce, forcing the liquid to fall into the bowl. I discard the remaining solids.
Cool, and bottle.
