Xtreme Mango-Habanero Sauce

Heat peanut oil in a large saucepan over medium heat for 1 minute until shimmering.

Add diced white onion and diced carrot to the hot oil, stirring occasionally for 3-4 minutes until softened and fragrant.

Seed the fresh orange habanero chilies by removing the stem and interior seeds, then finely mince the pepper flesh to control heat level.

Add the minced habanero chilies to the saucepan and stir constantly for 1-2 minutes to release their heat.

Add the chopped ripe mangos, champagne vinegar, ketchup, and sugar to the saucepan and stir until well combined.

Bring the mixture to a gentle simmer over medium heat and cook uncovered for 15-18 minutes, stirring occasionally, until the mangos have fully softened and the sauce has thickened slightly.

Remove the saucepan from heat and let the sauce cool for 5 minutes.

Transfer the sauce to a blender or food processor and blend until smooth, working in batches if necessary.

Strain the blended sauce through a fine-mesh sieve into a clean bowl, pressing gently with the back of a spoon to extract all liquid and pulp.

Season the sauce to taste with salt, adjusting heat and sweetness as desired by adding more minced habanero or sugar if needed.

Transfer to serving jars or bottles and cool completely before refrigerating, or serve warm with grilled meats, seafood, or appetizers.