Categories: Sauces, Salsa 
      Yield: 20 servings 
  
      2 tb Peanut Oil 
      8 ea Mangos-ripe-peeled-diced 
    1/2 c  White Onion-diced 
    1/2 c  Carrot-diced 
      2 ea Habanero chiles- seeded 
    1/2 c  Champagne Vinegar 
    1/2 c  Catsup 
    1/4 c  Sugar 
           Salt to taste 
  
  METHOD: This Salsa works well using either orange or green habanero. Heat 
  the 
  oil in a saucepan and add the diced mangos, onion, carrot, and habanero 
  chilies. Cook for about 10 minutes over medium heat, until onions are soft 
  and 
  translucent. This has natural sugar in it so be careful not to scorch it. 
  Deglaze with vinegar, and add the catsup and sugar. Bring to a slow boil, 
  reduce heat, and simmer for 35 to 45 minutes. This last step is done 
  easily in 
  a double boiler so as not to scorch this sauce. Remove from heat and season 
  with salt to taste. Transfer to a blender, pulse sauce, and strain through 
  a 
  medium strainer. If the sauce is to thick, add a little water to thin. If 
  blended carefully this may not need strained.