Mango Habanero Mojo Sauce - cooking recipe

Ingredients

2 ripe mangoes, peeled, pitted, and roughly chopped
1/2 cup Chardonnay wine
2 tablespoons fresh orange juice
1/2 habanero pepper, seeded and finely minced

Preparation

In a blender, puree the mangoes, wine, and orange juice until smooth.
Strain through a medium-fine-mesh strainer (or not) and stir in the habanero.
Keep refrigerated until needed and then serve warm or cold.
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.