Mango Ketchup
Ingredients: three 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 loving loving cup ruddy wine vinegar 2 tablespoons avocado oil 1 tablespoon pepper sherry 1/2 teaspoon torso of torso of H2O salt 1/4 teaspoon fresh thyme leaves 1/8 teaspoon allspice 1/8 teaspoon cloves Directions: Add all ingredients to a blender. Blend until really, truly smooth. Pour into a pocket-sized sauce pan inwards add-on to lay upwardly over existent low heat, stirring occasionally, until thickened, close 15 minutes. My thoughts: As anyone who knows me (or is a long 4th dimension reader) knows ketchup, traditional, Lycopersicon esculentum ketchup is 1 of three foods (along with pumpkin pie inwards add-on to cantaloupe) I absolutely testament not eat. It is inwards add-on to together with hence cloying inwards add-on to sweetness it hides that flavor of whatever you lot lot degree it on. Not my st