Habanero-Mango Hot Sauce

• 2 tablespoons canola oil
• 1 small red onion, coarsely chopped
• 2 cloves garlic, chopped
• 3 ripe mangoes, peeled, pitted, and diced
• 1 habanero chile, halved and seeded
• 1 cup rice wine vinegar
• Kosher salt
• 1 to 2 tablespoons honey, depending on the sweetness of the mangoes

1. Heat the oil in a medium saucepan over high heat.
2. Add the onion and cook until soft, about 4 minutes.
3. Add the garlic and cook for 30 seconds.
4. Add the mangoes, habanero, and 1/2 cup water and cook, stirring occasionally, until the mangoes are very soft, about 5 minutes.
5. Add the vinegar and cook over low heat for 2 minutes.
6. Carefully transfer the mixture to a blender and blend until smooth.
7. Season with salt and honey to taste.
8. If the mixture is too thick, add a few tablespoons water.
9. Strain the mixture through a strainer set over a small bowl.
10. Let cool to room temperature.
11. The sauce can be made 1 week in advance and stored covered in the refrigerator.

canola oil, red onion, garlic, mangoes, chile, rice wine vinegar, kosher salt, honey

Taken from www.epicurious.com/recipes/food/views/habanero-mango-hot-sauce-382865 (may not work)