Spicy Mango Ketchup

Recipe Ingredients

1 tablespoon	15ml	Butter
2 tablespoons	30ml	Chopped fresh garlic
1 cup	62g / 2.2oz	Chopped red onion
1		Mango - peeled, seeded, and diced
3 cups	711ml	Rice wine vinegar
1		Ketchup
1		Brown sugar
3 tablespoons	45ml	Chipotle puree
2 tablespoons	30ml	Ground ginger
1 tablespoon	15ml	Ground cinnamon
1 1/2 tablespoons	22ml	Ground cloves
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a sauce pan melt butter over medium heat, add garlic and onions and sweat until translucent.

Add the rest of the ingredients and bring to a boil.

Reduce heat and simmer for 10 minutes. Season to taste with salt and pepper.

Puree and store in refrigerator.

May be made 1 week in advance and stored in the refrigerator.

Yields: 1 quart of ketchup.

Source:
Bobby Flay and Jack McDavid

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