Mango Habanero Mojo Sauce

Simple, fresh, kicky!

• Ready In: 5 mins
• Yields: 2 cups

Ingredients

• 2  ripe mangoes, peeled, pitted, and roughly chopped
• 1⁄2 cup  Chardonnay wine
• 2  tablespoons  fresh orange juice
• 1⁄2 habanero pepper, seeded and finely minced

Directions

1. In a blender, puree the mangoes, wine, and orange juice until smooth.
2. Strain through a medium-fine-mesh strainer (or not) and stir in the habanero.
3. Keep refrigerated until needed and then serve warm or cold.
4. 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.