Ingredients
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
Preparation
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.
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.
Store sauce tightly covered in jars or resealable containers in refrigerator up to 1 week.
