In a medium saucepan, heat olive oil over medium heat. Add chopped onion and cook it slow, stirring, until the onion mellows, softens and turns translucent, about 5 to 8 minutes. Add minced garlic and jalapeno. Cook, stirring, for another 3 minutes, just until the garlic and jalapeno soften. The lower heat keeps the vegetables from burning and adding a harsh note.

Allow the vegetables to cool slightly, then spoon into food process or blender.  Pour in the mango and tomato purées. apple cider vinegar, molasses, tamari, liquid smoke chile powder, smoked paprika, and sea salt. Blitz everything until smooth.

Pour everything back into the saucepan.  Place on burner on medium heat.  When it starts to simmer, reduce to heat to low.   Let it cook uncovered for 15 minutes or so.  Give an occasional stir.  Sauce will thicken and go from bright red to a rich brick tone.

Taste again and add more sea salt if desired.