October Garden Beauties

The habanero chili (Capsicum chinense) (pronounced /ˌhɑːbəˈnɛəroʊ/; Spanish: [aβaˈneɾo]) is one of the most intensely spicy species of chili peppers of the Capsicum genus.

Mango-Habanero Sauce

2 Tbl. peanut oil

8 ripe mangoes, peeled and cut into large dice

1/2 cup diced white onion

1/2 cup diced carrot

2 fresh orange habañero chiles

1/2 cup champagne vinegar

1/4 cup jerk seasoning

1/4 cup sugar

Salt to taste

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 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.
Yield: about 3 cups

***Ketchup can be added to this recipe, but I would not recommend because of all the crap that is in most ketchup. Also for milder (hehehe) habanero sauce, blanch your peppers with white vinegar and you can double or even triple the amount of peppers in your sauce. By blanching the peppers, some of the heat is removed and it is easier to taste the sweetness of the habanero.