I had a container of mango-chili leather around. As a snack, it was way too hot to eat, but I thought it would make a great catsup or barbecue sauce.
I am making a catsup today: 1/3 cup Chopped Dried Mango Leather and 1/2 cup White Wine are left to mellow for 2 hours at room temperature (It will expand exponentially). Then, add: 4 cloves of Garlic, one small Onion, quartered; 1 TB prepared Mustard, 1 TB Tomate (tomato vinegar), 2 TB Worcestershire, 1 stick of Cinnamon, and 1 cup of Tomato Puree.
Simmer on low for 25-30 minutes, keeping watch. If it gets thick and threatens to stick, sploosh some more white wine in there. When the onions are soft, turn off the heat and let it cool for 20 minutes.
Remove the cinnamon stick and puree with a hand blender. Adjust for salt - after it rests in the refrigerator you may have to adjust the salt or balance the sweet flavor with mustard or vinegar if that is your taste (I prefer a sweet/sour balance).
Voila! Looks like catsup to me. This recipe made a cup and a half of custom condiment that is spicy, sweet, hot on the finish, a bit thicker and more interesting than the standard commercial fare. I'll be serving this with burgers, tomorrow!
