1 SHALLOTS, PEELED & CHOPPED
3 TABLESPOONS ROASTED GARLIC
1 tsp. CUMIN SEEDS
3 HABANEROS SEEDED, COARSELY CHOPPED
1 TBSP CHOPPED & PEELED FRESH GINGER
2 BELL PEPPERS, SEEDED AND RIBS REMOVED, CHOPPED
2 CUPS FROZEN MANGO CHUCKS, (FRESH CAN BE SUBSTITUTED)
1 ½ CUPS CHICKEN OR VEGETABLE STOCK
THE JUICE & ZEST OF 2 LIMES
SALT TO TASTE
HEAT THE OIL IN SKILLET, STIR IN THE SHALLOTS, GARLIC, AND THE CUMIN, AND SAUTÉ FOR SEVERAL MINUTES, UNTIL THEY ARE AN EVEN GOLDEN BROWN.
ADD ONE ITEM AT A TIME, STIRRING 10 SECONDS BETWEEN EACH ADDITION, ADD THE CHILIES, GINGER, AND BELL PEPPERS; WHEN THEY ARE ALL IN, STIR FOR AN ADDITIONAL 30 SECONDS.
STIR IN THE MANGOS AND TOSS BRIEFLY FOR ABOUT 1 MINUTE.
POUR IN THE CHICKEN OR VEGETABLE STOCK AND BRING THE MIXTURE TO A BOIL.
REDUCE THE HEAT, AND SIMMER FOR 20 MINUTES TO BLEND FLAVORS AND SOFTEN THE PEPPERS.
PURÉE THE MIXTURE IN A BLENDER.
TRANSFER TO A BOWL, & ADD THE LIME JUICE, AND THE SALT TO TASTE.
REFRIGERATE IN AN AIRTIGHT CONTAINER, FOR UP TO 1 WEEK OR FREEZE FOR ABOUT 6 MONTHS.
USE ON GRILLED FOODS
YIELDS ABOUT 4 CUPS