Heat the oil in a saucepan and add mangoes, onion, carrot and habañero chiles. Cook for about 10 minutes over medium heat,
until onions are soft and translucent. Deglaze with vinegar and add ketchup and sugar. Bring to a slow boil, reduce heat and
simmer for 35-40 minutes. 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 too thick add a little water to thin.
From: THE GREAT CHILE BOOK by Mark Miller, © 1991, used with permission of Ten Speed Press.
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