Mango Habanero Sauce

Jim Baron, CEO, Blue Mesa Grill, Dallas, TX

    • 1 cup The Perfect Purée Mango Puree,  thawed
    • 2 tbsp. olive oil
    • 1 cup tomatillos, washed with husks removed
    • 1/2 cup cup red onion, chopped
    • 1 medium red bell pepper, chopped
    • 1 small fresh habanero chile, chopped
    • 1/2 cup white wine
    • 1 tbsp. rice wine vinegar
    • 1 tbsp. agave nectar
    • 1/4 cup water
    • 1 tsp. salt
    • 1/2 cup fresh mango, diced
    • 1/2 cup fresh basil, fresh, roughly chopped
1. In a medium sauce pan, heat the olive oil over medium high flame. Sauté tomatillos, half of the red onion, bell peppers and habanero. Cook until soft, about 10 minutes, stirring regularly.
2. Deglaze the pan with the white wine and vinegar. Boil until the wine is reduced by half
3. Remove from the stove. Let cool a few minutes. Pour into blender and add the Perfect Puree mango puree, agave nectar and water. Blend until smooth. Season with salt.
4. Refrigerate the sauce until ready to use.
5. To serve, add the diced mango, the other half of red onions and basil and mix.
Serving Suggestion:
This is a great accompaniment to grilled chicken or fish. Use as a glaze or a dipping sauce for skewers.