Ingredients
2 tablespoons safflower oil
1 medium onion, finely chopped (1 1/2 cups)
4 cloves garlic, minced (2 tablespoons)
Coarse salt
1/3 cup ketchup
3 cups diced mango (from 2 to 3 large peeled, pitted mangoes)
1/4 cup sugar
2 tablespoons distilled white vinegar, plus more to taste
1 small Scotch bonnet or habanero chile (seeds removed, if less heat is desired), finely chopped (1 1/2 teaspoons)
1 teaspoon Worcestershire sauce
Preparation
Heat oil in a saucepan over medium-high. Add onion, garlic, and 1 teaspoon salt; cook until onion is translucent, about 3 minutes. Stir in ketchup, mangoes, sugar, vinegar, and 3/4 cup water; bring to a boil. Reduce heat to a simmer and cook, partially covered and stirring occasionally, until slightly reduced and mangoes are very soft, about 30 minutes. Let cool 5 minutes.
Puree mango mixture, chile, and Worcestershire in a blender until smooth. Season with salt and more vinegar; let cool completely. Sauce can be refrigerated in an airtight container up to 1 week, or frozen up to 3 months.
