Mango Habanero Mojo Sauce

• ripe mangoes, peeled, pitted, and roughly chopped2
• cup Chardonnay wine↗1⁄2
• tablespoons fresh orange juice↗2
• habanero pepper, seeded and finely minced↗1⁄2

Step-by-step instructions

1. 1

   In a blender, puree the mangoes, wine, and orange juice until smooth.

2. 2

   Strain through a medium-fine-mesh strainer (or not) and stir in the habanero.

3. 3

   Keep refrigerated until needed and then serve warm or cold.

4. 4

   Note: Store this mojo in the refrigerator for no longer than 2 or 3 days. This sauce tastes best if not kept warm too long; the sweet topical flavor of the mango diminishes if it is overcooked. If you prefer a spicier sauce, add more minced chile a little at a time until hot enough.