In a saucepan, heat the peanut oil and sauté the mangoes, onion, carrot, and Scotch bonnet or habanero chiles for 10 minutes over medium heat, or until the onions are soft and translucent. Deglaze the saucepan with the vinegar, and add the ketchup and sugar. Bring to a slow boil, reduce heat, and sim-mer for 35 to 45 minutes. Remove pan from heat and season with salt. Transfer to a food processor or blender, and pulse. Strain through a medium sieve; if the sauce is too thick, add a little water to thin.

Serving suggestions: Use as a barbecue sauce with grilled seafood such as lobster, crab, and scallops, and with pork. can be brushed on as a glaze during cooking.

Storage: Holds well for weeks in the refrigerator.
Preparation time: About 1 ˝ hours
Yield: About 3 cups

The Scotch bonnet chile is closely related to the habanero Chile, so close that the two can be used interchangeably. Both have a scorching heat, and both have strong tropical fruit flavors, with subtle tones of mango, orange, banana., and pineapple. The two chiles are used primarilly in salsas and sauces. I find that the red and deep yellow Scotch bonnet and habanero chiles have the best favor. My friend Chris Schlesinger produces a line of great sauces based on the Scotch bonnet Chile. It's called Inner Beauty, and is available nationwide. I particularly like the description on the label: "Use Inner Beauty to enhance dull and boring food. Keep away from pets open flames, children, and bad advice. This is not a toy. This is se-rious. Stand up straight, sit right, and stop mumbling. Warning hottest sauce in North America." Chris's restaurants in Cambridge, Massachusetts, The Blue Room and The East Coast Grill, are places to go for a good time and great picante food.

From: Bob Johnson
Posted By: Bob Johnson, DrBobJ2@aol.com, Via:Chile Head Mailing List
Post Date: Wed, 12 Aug 1998