1 tablespoon butter
2 tablespoons chopped fresh garlic
1 cup chopped red onion
1 mango, peeled, seeded and diced
3 cups rice wine vinegar
1 bottle ketchup
1 cup brown sugar
3 tablespoons chipotle puree
2 tablespoons ground ginger
1 tablespoon ground cinnamon
1 1/2 tablespoons ground cloves
Salt and black pepper, to taste
In a sauce pan melt butter over medium heat, add garlic and onions and sweat until translucent. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for 10 minutes. Season to taste with salt and pepper.
Puree and store in refrigerator. May be made 1 week in advance and stored in the refrigerator.
This recipe yields 1 quart.