Mango Habanero Sauce 2 medium to large mangoes diced juice and pulp from 2 limes (don't use the section membranes-bitter!) 1 carrot peeled and sliced thin (color, texture, sweetness) 7-8 large habaneros minced leafy tops from 3-4 stalks celery (left whole) 1/2 med. onion (left whole) 1 large crushed clove garlic (left whole) thumb sized piece of ginger minced 1 tsp. non-iodized salt (iodine can turn a sauce dark) small pinch anise seeds (I use the in all my hab sauces) 1/3 cup red wine vinegar (don't skimp on quality here) Place all ingredients in sterile (very clean) quart jar, top with as much red wine vinegar (or as much as will fit into the jar). Shake well, and place in a cool dark spot for a month or so. after steeping for a month, remove the garlic, celery, and onion. Put remaining ingredients in blender or food processer and puree until very smooth. If sauce is too thick add a small amount of boiled and cooled water, if too thin, a small amount of cornstarch in the boiling water will remedy that. I always am happy with the consistency, as long as the mango is sweet. Enjoy, and God Bless. Derek From: Derek Wagner To: chile-heads@globalgarden.com Date: Fri, 9 Feb 2001 09:37:45 -0800 (PST)