| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Chiles, Sauces |
4 |
Servings |
INGREDIENTS
| 1 |
|
Mango, diced |
| 1 |
|
Papaya, diced |
| 1/2 |
|
Pineapple, cored and diced |
| 1/2 |
sm |
Onion, diced |
| 1 |
|
Carrot, diced |
| 1 |
|
Habanero, seeded and diced |
| 1 |
ts |
Sugar |
| 1 |
c |
Chicken stock |
| 1 |
ts |
Mint |
| 1 |
ts |
Peanut oil |
| 1 |
ds |
Worcestershire sauce |
| 1 |
ds |
Tabasco sauce |
INSTRUCTIONS
Saute onions and carrot in peanut oil for 5 minutes. Add remaining
ingredients, simmer for 10 minutes. Strain, then puree in food processor.
Add additional stock to maintain thin consistency. Garnish with mint. Serve
over grilled seafood or chicken. Serves 4.
Recipe by: Chef Timothy Schafer, Creations Restaurant, Madison, NJ
Posted to MC-Recipe Digest V1 #465 by "John W. Reece" <jwreece@sprynet.com>
on Feb 1, 1997.
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