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Try this spicy but slightly sweet sauce over meat, fish, or eggs.

Martha Stewart Living, March 2006


Recipe Summary test

Makes 3 2/3 cups


Ingredient Checklist


Instructions Checklist
  • Process carrot in a food processor until very finely chopped; set aside. Process onion in food processor until very finely chopped; set aside. Pulse chiles in food processor. Return carrot and onion to food processor. Add mangoes, salt, and sugar. Pulse to puree, about 2 minutes.

  • Transfer to a medium saucepan, and stir in vinegar and 3/4 cup water. Bring to a boil. Reduce to a simmer; cook, stirring occasionally, about 25 minutes. Let cool completely. Divide among small bottles, or pour into an airtight container. Store in the refrigerator up to 6 weeks.

Cook's Notes

Wear thin plastic gloves to seed and devein chiles, and avoid touching your face.