½ medium onion, diced
1 Tbsp. olive oil
1 cup tomato sauce
2 oz. tomato paste
1 cup water
1 lb. mango chunks, frozen
3 Tbsp. honey
1 Tbsp. ancho chili powder
¼ cup rice wine vinegar
1 tsp. black pepper
½ tsp. salt or smoked sea salt

Cook onions in the olive oil until they’re translucent. Add tomato sauce, tomato paste and water. Cook over medium heat until paste is completely dissolved in the water and sauce.

Add rest of ingredients except vinegar and simmer over low heat for about 3 hours or put sauce into a slow cooker on low heat and let cook for 3 to 4 hours.

After 3 to 4 hours, ingredients should have broken down into a chunky sauce. If you prefer a smoother sauce, run through a blender or food processor. Add the vinegar, salt and pepper to taste.

The sauce will further thicken upon refrigeration.

Note: Can be stored in refrigerator up to 30 days. Peaches can be used instead of mangos. Ancho chili powder and smoked sea salt provide a smoky flavor without use of bacon or liquid smoke.

Yield: 4 cups

Nutritional information

Per Serving (excluding unknown items): 42 calories, 1g fat (18.4% calories from fat), trace protein, 9g carbohydrate, 1g dietary fiber, 0mg cholesterol, 122mg sodium.  Exchanges: 0 grain (starch), ½ vegetable, 0 fruit, 0 fat, 0 other carbohydrates.