From: Chef Christopher Tunnell, Ketchup, West Hollywood, CA. Yield: 1 batch.

as needed, olive oil

2 onions, diced

2 carrots, diced

2 ribs celery, diced

1 serrano chili pepper, diced

to taste, salt

to taste, pepper

1 Tbsp. garlic, fresh, chopped

1 Tbsp. shallots, fresh, chopped

1 cup yellow tomatoes, ripe, halved

as needed, white wine

1 cup apple cider vinegar

2 cups mango, fresh, diced

½ gallon orange juice, fresh-squeezed

1 Tbsp. honey, golden

1 Tbsp. brown sugar

1 bunch cilantro, fresh, chopped

1 Tbsp. chives, fresh, chopped

1 Tbsp. lemon juice, fresh, squeezed

In a large pot or sauce pan, add oil. When oil is sizzling hot, add onion, carrots and celery; begin to sweat. Add garlic, shallots and serrano chili. Deglaze pan with white wine. Cook until all ingredents are translucent. Add tomatoes and mangos. Add apple cider vinegar, orange juice and lemon juice. Add honey and brown sugar. Stew all ingredients and reduce by one-quarter. Add chives and cilantro. Puree mixture to a smooth consistency and put through a strainer. Add salt and pepper to taste.