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Mango Habanero Salsa

This is a wonderful salsa or sauce or marinade. Use with caution.
Prep Time20 minutes
Cook Time3 minutes
Cooling Time1 hour

Ingredients

  • 1 tablespoon honey
  • ½ cup apple cider vinegar
  • ⅔ cup dry sherry
  • 1 mango, peeled, pitted, and diced (or 6 apricots, peeled and diced)
  • 1 medium red onion, diced
  • 5+ garlic cloves, chopped (yes, Bruce, they're peeled)
  • 1-10 habanero peppers, de-stemmed and deseeded
  • 2 tablespoons grated ginger
  • ½ teaspoon turmeric
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • Kosher salt to taste

Instructions

  • In a saucepan, combine the honey, vinegar, sherry and salt.  Bring to a boil. Let boil for 2-3 minutes. Cool slightly.
  • Combine the apricots/mango, onion, garlic, peppers, ginger, turmeric, cumin, and coriander in a blender or food processor and puree until smooth.
  • Transfer the puree to a bowl and add the hot vinegar mixture and stir to combine.
  • Allow the sauce to cool completely before bottling or refrigerating.
  • Service with chips or spread on meat before grilling.
  • Put the toilet paper in the freezer.

Notes

Someone should try this with pluots.