2 tb Peanut Oil
8    Mangos-ripe-peeled-diced
1/2 c  White Onion-diced
1/2 c  Carrot-diced
2    Habanero chiles- seeded
1/2 c  Champagne Vinegar
1/2 c  Catsup
1/4 c  Sugar
Salt to taste

METHOD: This Salsa works well using either orange or green habanero. Heat
the oil in a saucepan and add the diced mangos, onion, carrot, and habanero
chilies. Cook for about 10 minutes over medium heat, until onions are soft
and translucent. This has natural sugar in it so be careful not to scorch
it. Deglaze with vinegar, and add the catsup and sugar. Bring to a slow
boil, reduce heat, and simmer for 35 to 45 minutes. This last step is done
easily in a double boiler so as not to scorch this sauce. Remove from heat
and season with salt to taste. Transfer to a blender, pulse sauce, and
strain through a medium strainer. If the sauce is to thick, add a little
water to thin. If blended carefully this may not need strained.