Mango and Habanero Barbecue Sauce

• 2 tablespoons Peanut Oil
• 3 cloves Garlic finely chopped
• 1 Medium Sized Vidalia Onion – chopped
• 5 Habanero Peppers de-veined and de-seeded – finely chopped
• 1 can (30 oz) Alphonso Mango Pulp – find at a local Indian Market
• 1 cup Apple Cider Vinegar
• 1/2 cup Molasses
• 1/4 cup Worcestershire Sauce
• 1/4 cup Light Brown Sugar
• 1 ½ tablespoons Mustard Powder
• 2 teaspoons Ground Cumin
• Salt to taste

Start by sautéing the garlic and the habanero peppers over low heat in peanut oil, do not let either burn. When peppers soften slightly add onions and increase heat to medium low, sauté 4 to 5 minutes until onion begins to appear clear. Add cumin and stir in. Add molasses, vinegar, and Worcestershire sauce and heat until mixture begins to steam. Add brown sugar and mustard powder and stir in. When the sugar has dissolved completely add the mango pulp and bring to a simmer, stirring constantly. Reduce by about 1/4 th and taste – add vinegar and salt to balance taste. Remove from heat and let stand until cool. Place mixture in blender and puree until even consistency, and serve.