Ingredients:

  • 2 large heads of garlic
  • 1 tbsp extra virgin olive oil
  • 1 pinch sea salt
  • 2 large ripe mangoes, peeled and pitted
  • 4 fresh habanero peppers, seeded
  • 0.5 cup raw local honey
  • 0.5 cup unfiltered apple cider vinegar
  • 2 tbsp soy sauce
  • 1 tsp smoked paprika
  • 0.5 tsp ground ginger

Instructions:

  1. Roast the garlic. Slice the tops off your 2 heads of garlic, drizzle with 1 tbsp olive oil and a pinch of salt, then wrap in foil. Bake at 400°F (200°C) for 40 minutes until the cloves are soft and golden.
  2. Prep the fruit. Peel and pit your 2 mangoes, then chop them into rough chunks.
  3. Handle the heat. Seed your 4 habaneros carefully. Note: Always wear gloves or wash your hands with dish soap immediately after touching the seeds.
  4. Blitz the base. Combine the mango chunks, seeded habaneros, 0.5 cup vinegar, and 2 tbsp soy sauce in a blender. Pulse until the mixture is completely silky.
  5. Extract the garlic. Squeeze the roasted garlic cloves out of their skins directly into the blender with the mango mixture.
  6. Add seasonings. Toss in 1 tsp smoked paprika and 0.5 tsp ground ginger, then blend one last time to incorporate the garlic.
  7. Start the simmer. Pour the mixture into a medium saucepan and stir in 0.5 cup honey.
  8. Reduce the liquid. Cook over medium low heat for about 10 minutes until the sauce coats the back of a spoon.
  9. Fine tune the texture. If you want a mirror like finish, pass the sauce through a fine mesh sieve, though I prefer the slight texture of the fruit.
  10. Cool and set. Let the sauce sit for 15 minutes before using. It will thicken significantly as it reaches room temperature.