INGREDIENTS
1
ripe mango, peeled and diced
120 g
/ ½ cup canned, diced fire-roasted tomatoes
1
medium onion, peeled and chopped
2
garlic cloves, peeled and chopped
60 milliliters
/ ¼ cup unseasoned rice vinegar
1 tbsp
molasses
1 tbsp
honey or maple syrup
1/2 tbsp
Worcestershire sauce
1
chipotle in adobo (from a can of chipotles in adobo)
1 tsp
adobo sauce (from can)
1 tsp
sea salt