Step 1: Defrost mango overnight in the refrigerator on sheet trays.

Step 2: In a stock pot over medium heat add canola oil and onions. Cook until translucent. Chill and hold for later in the recipe.

Step 3: In a 350°F convection oven, roast the jalapenos 10-12 minutes or until browned. Turn halfway through cooking to let it brown on both sides.

Step 4: Remove stems, chill and reserve for later in the recipe.

Step 5: Add mango, cooked onions and jalapenos, garlic and ginger powder, apple cider vinegar and water all together in a large pot or Cambro. Blend with an immersion blender until smooth.

• To cut back on the heat, slice jalapenos open and remove the seeds before adding to the large pot with all the other ingredients

*If you don’t have an immersion blender you can mix all the final ingredients together and then blend in batches with a tabletop blender or food processor.

TO SERVE:

Place 2 Tbsp. in a sauce cup to allow students to use as a dip or sauce as they like or toss with chicken wings or even use as a glaze with grilled chicken or beef burgers.