Mango Chile Sauce

Ingredients

• 1 unripe mango, pitted, peeled, and chopped
• 4 medium tomatoes, chopped
• 2 jalapeños, stemmed and chopped
• 2 Tablespoons tomato paste
• 2 Tablespoons lemon juice
• 2 Tablespoons canola oil
• 1 teaspoon kosher salt
• 1/2 cup water

Directions

In a blender, combine all the ingredients and puree until smooth. Transfer to a small saucepan and bring to a boil over high heat. Reduce the heat to low, and simmer, stirring occasionally, until thickened, about 20 minutes. Turn off the heat and allow to cool. Season to taste with salt and lemon juice. Store in an airtight container in the refrigerator for up to 1 week.