Mango Habanero Barbecue Sauce

Ingredients

• 1 tablespoon vegetable oil
• 1 small onion, minced
• 2 medium cloves garlic, minced
• 1 teaspoon grated ginger
• 1 1/2 cups roughly chopped peeled fresh mango, about 2 medium magnos
• 1 cup mango juice
• 1 cup tomato sauce
• 1/3 cup dark brown sugar
• 1/3 cup honey
• 1/3 cup cider vinegar
• 2 tablespoons molasses
• 2 tablespoons fresh juice from about 2 limes
• 1 tablespoons Worcestershire sauce
• 1 tablespoons yellow mustard
• 2 teaspoons finely chopped habanero chiles, seeded
• 2 teaspoons Kosher salt
• 1 teaspoon freshly ground black pepper

Directions

1. Warm the oil in a medium saucepan set over medium heat; when the surface looks glossy, add the onion. Cook until the onion has softened, about 5 minutes. Add the garlic and ginger, and stir just until they smell lively, about 30 seconds.
2. Add the mangoes, pour in the mango juice, and stir in the tomato sauce and brown sugar. Add the honey, vinegar, molasses, and lime juice, then finish with the Worcestershire, mustard, habanero, salt, and pepper. Bring the pot to a boil, then lower the heat to low and let it simmer, stirring now and then, until the mangoes are completely soft and the sauce has thickened a little, about 30 minutes.
3. Blend the sauce until smooth with an immersion blender, or carefully puree it in the jar of a regular blender. Let it cool to room temperature, transfer it to a jar, and keep it in the refrigerator for up to a month.