Mango Habanero Mojo Sauce Recipes

Steps:

• In a medium bowl, combine the tomatoes, onion and chile. Pour in the lime juice, toss and add the salt and pepper. Add the mango. Stir, cover and let sit for at least 10 minutes at room temperature or up to 2 hours in the refrigerator before serving.
• Serve over grilled or roasted whole fish, warm grain salads, and grilled or pan-seared meat.

Steps:

• Combine all the ingredients in a pot and bring to a boil.
• Reduce heat to low and simmer until mangoes have completely softened and sauce has slightly thickened, about 30 minutes, stirring occasionally.
• Puree sauce with an immersion blender, or in the jar of a regular blender, until smooth.
• Either cool to room temperature and store in refrigerator for up to a month or can in a water bath for 30 minutes.

Steps:

• In a blender, puree the mangoes, wine, and orange juice until smooth.
• Strain through a medium-fine-mesh strainer (or not) and stir in the habanero.
• Keep refrigerated until needed and then serve warm or cold.
• Note: Store this mojo in the refrigerator for no longer than 2 or 3 days. This sauce tastes best if not kept warm too long; the sweet topical flavor of the mango diminishes if it is overcooked. If you prefer a spicier sauce, add more minced chile a little at a time until hot enough.

Steps:

• In a saucepan, bring vinegar, sherry, and salt to boil.
• Purée remaining ingredients in a blender, then transfer mixture to a bowl.
• Pour vinegar mixture over mango mixture and stir well.
• Allow to cool before bottling.
• Keep refrigerated for 3 weeks or more.

Steps:

• Pit apricots and in a blender purée with remaining ingredients until smooth. Season sauce well with salt.