Spicy Mango Ketchup

This is wonderful on French Fries and Fried Fish.

Most people gasp when I tell them I eat fried foods at least once a week!    Fried foods have gotten a bad rap because in the 50’s and 60’s people stopped using traditional fats to fry with and began using vegetable oils.  And THAT is the problem. 

Heated vegetable oils are highly carcinogenic and lead to heart disease because oils gets sticky when heated, leading to sticky blood lipids and causing cholesterol to clump and build up in the arteries.

So, when you fry food..do so in organic beef or chicken fat…these fats are stable and unharmed by heat high enough to fry in…and tastes heavenly!  You get very crispy food, a delightful amount of crispness that is why we want to fry foods in the first place.  How many of you remember how crispy McDonalds fries were before public opinion caused them to begin using veggie oils? 

So when you fry French fries next, use this condiment

1 Tablespoon butter   
2 Tablespoons chopped (not crushed) garlic
1 cup red onions- diced
3 cups rice wine vinegar
1 – 32 ounce bottle of ketchup
1 large mango- peeled and diced
1 1/2 cup brown sugar or Succanat
3 Tablespoons Chipotle puree   
2 Tablespoons minced ginger
1 Tablespoon cinnamon
1 Tablespoon ground cloves
salt and pepper to taste

1) In a sauce pan melt butter over medium heat.  Add onions and sauté slowly until onions are caramelized (about an hour) and then add garlic and sauté about 5 minutes more.

2)  Add the rest of the ingredients and bring to a simmer.  Reduce heat and simmer 10 minutes more.

3) Puree and store in the refrigerator.