Mango Hot Sauce
1 tablespoon olive oil
1 cup white onions, diced small
1 large garlic clove, chopped
1 yellow bell pepper, stemmed and chopped
1 cup carrots, diced small
1 tablespoon minced ginger
2-4 Scotch bonnet or habanero chilies (depending on how spicy you want your dish to be), stemmed and chopped
¼ cup brown sugar
¼ cup apple cider vinegar
3 tablespoons honey
3-4 cups water
salt, to taste
5-6 mangoes, peeled and chopped (4 cups chopped)
1 star anise
1-2 cloves
1-2 allspice berries
Heat the olive oil in a pot. Add the onions, garlic and bell pepper and cook for 5 minutes until the onions and peppers start to soften but don’t have any color on them. Add the carrots, ginger and chilies. Cook for a few minutes until the carrots begin to soften. Add the mango, brown sugar, apple cider vinegar, honey and water. Cook for 10-15 minutes on a gentle simmer. Puree the mixture until smooth. Return the mixture to the pot, add the star anise, cloves and allspice berries. Cook an additional 30 minutes on a gentle simmer. Strain the hot sauce, taste for salt and adjust if desired. Cool before storing.