1 ripe mango, peeled, pitted and
cut into small cubes
1 cup prepared mango chutney
1 cup finely chopped onion
1 tablespoon minced garlic
1 (28 ounce) can peeled plum tomatoes,
crushed, with juices
2 tablespoons cider vinegar
1 tablespoon molasses
1 teaspoon Tabasco® sauce
Combine all ingredients in a heavy saucepan.
Simmer, covered, over low heat for 20 minutes
or until the sauce thickens. Cool slightly. Purée
sauce until smooth in a food process or blender.
This is delicious for barbecuing salmon, also.
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