Mango Habanero Mojo

Ingredients

• 2 ripe mangoes, peeled, pitted, and roughly chopped
• ½ cup chardonnay wine
• 2 tbsp fresh orange juice
• ½ habanero chile, 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 and stir in the habanero.
3. Keep refrigerated until needed and then serve warm.
4. Note: store this mojo in the refrigerator for no longer than 2 or 3 days.
5. This sauce tastes best if not kept warm too long; the sweet topical flavor of the mango diminishes if it is overcooked.
6. If you prefer a spicier sauce, add more minced chile a little at a time until hot enough.