| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
New Orleans |
Sauces, Dips, Hot, Fruits/nuts, Condiments |
3 |
Cups |
INGREDIENTS
| 2 |
c |
Pureed ripe mangos. (about |
|
|
2 to 3 mangos) |
| 2 |
ts |
Grated, peeled fresh ginger |
|
|
Marinated in 2 tbs. rice |
|
|
Vinegar |
| 4 |
tb |
Tabasco Habanero Sauce |
| 1 |
|
Clove garlic, chopped |
| 3/4 |
ts |
Yellow curry powder |
|
|
Juice of 1 orange |
| 3 |
tb |
Extra virgin olive oil |
INSTRUCTIONS
In a blender, use the puree setting to blend together all ingredients until
the sauce is very smooth. Serve at room temperature in small individual
bowls.
Excellent with chicken, pork, shrimp or fish as a dippin sauce.
Martinique Bistro, New Orleans, Louisiana
Posted to MM-Recipes Digest V3 #317
Date: Tue, 19 Nov 1996 13:16:28 -0500
From: roy@indy.net (Roy)
A Message from our Provider:
“Guess who created pleasure. He might just know a thing or two . . .”