as requested - Buffalo Wild

[Kitchen Witch]

I am still looking for the recipe requested but I would like to add these:

Mango-Habanero Sauce

2 T peanut oil
8 ripe mangoes, peeled and cut into large dices
1/2 cup diced onion
1/2 cup diced carrot
2 fresh orange habaneros
1/2 cup champagne vinegar (or other white wine
vinegar or white wine)
1/2 cup ketchup
1/4 cup sugar
salt to taste

Warm the oil in a saucepan over medium heat. Add mangoes, onion, carrot, and habanero chiles. Cook for about 10 minutes over medium heat, until onions are soft and translucent. Remove mango mix from pan. Deglaze* pan with the vinegar (stirring constantly), and then add ketchup and sugar. Return the mango mix to the pan and bring to a slow boil. Reduce heat, and simmer for 35 to 45 minutes. Remove from stove and season with salt to taste. Transfer to a blender, pulse sauce, and strain through a medium strainer. If the sauce is too thick, add a little water to thin.
*Deglazing helps loosen the browned bits on the bottom of a pan. The left over mixture is often used in sauces. Also, this recipe doesn't specifically say to remove the food from the pan before deglazing. But, by definition, deglazing requires that it (and excess fat) be removed first.

Mango Habanero Barbecue Sauce


3 tablespoons olive oil
1/2 cup diced onion
1 habanero pepper, diced with seeds and ribs removed
1 teaspoon diced garlic
2 cups diced mango
1/4 cup fresh lime juice
1/2 cup white vinegar
2 tablespoons granulated sugar
1/2 teaspoon dry mustard
1 1/4 teaspoons salt

Place a 1-quart saucepan over medium high heat and add 1 tablespoon of olive oil to the pan. Once the oil is hot, add the onions and habanero pepper and cook until the onions are translucent, about 3 to 4 minutes. Add the garlic to the pan and cook for 30 seconds. Deglaze the pan with the lime juice and vinegar. Bring the pan to a boil then reduce the heat to medium. Add the sugar, mustard, and 1/2 teaspoon of the salt to the pan. Continue to cook the barbeque sauce until the mangoes are very soft, about 5 minutes. Remove the pan from the heat and allow the sauce to cool for about 15 minutes. You can leave the sauce chunky like this, or puree the contents of the pan in a blender on low speed for 1 minute, if desired. Reserve the sauce until ready to use. Sauce will keep up to 10 days in a non-reactive air-tight container in the refrigerator.