3 cloves garlic
1 shallot, chopped
1 inch knob ginger, chopped
1 scotch bonnet pepper, chopped
2 cups cubed mango (I used Alfonso mango)
1/4 cup red wine vinegar
2 tablespoons avocado oil
1 tablespoon pepper sherry
1/2 teaspoon sea salt
1/4 teaspoon fresh thyme leaves
1/8 teaspoon allspice
1/8 teaspoon cloves
Add all ingredients to a blender. Blend until really, really smooth. Pour into a small sauce pan and cook over very low heat, stirring occasionally, until thickened, about 15 minutes.
As anyone who knows me (or is a long time reader) knows ketchup, traditional, tomato ketchup is one of three foods (along with pumpkin pie and cantaloupe) I absolutely will not eat. It is so cloying and sweet it hides that flavor of whatever you put it on. Not my style. I prefer sauces that accent flavor, not obscure it.
I dip my fries in frites sauce (homemade or the ones I brought back from Belgium) or spread my burgers with blue cheese dressing, a variety of mustard or mashed up avocados and my seafood with rémoulade, cocktail or tarter sauce. But no ketchup. Although ketchup is most commonly tomato, it doesn’t have to be. When I was in Miami for the mango festival a few years ago I tried mango ketchup for the first time. Not too sweet and no tomatoes. This isn’t an exact replica, I can’t quite remember what was in it but I’ve had the kept the idea of making a mango ketchup of my own in the back of my mind every since. I finally had the opprotunity to do it and I am glad I did! My mango ketchup is spicy, gingery and full of bright mango flavor. Perfect for your tropical influenced sandwiches.