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Spicy Mango Ketchup

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1 tablespoon butter
2 tablespoons chopped fresh garlic
1 cup red onion; chopped
1 mango; peeled, seeded and
-- diced
3 cups rice wine vinegar
1 bottle ketchup
1 box brown sugar
3 tablespoons chipotle puree
2 tablespoons ground ginger
1 tablespoon ground cinnamon
1 1/2 tablespoons ground cloves
Salt and freshly ground pepper to t

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. Yield: 1 quart MC Formatted by Kurt Lucas Recipe from by RockMc on Mar 30, 1998, converted by MC_Buster. - - - - - - - - - - - - - - - - - - NOTES :

Yield: 0 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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