| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 2 |
t |
Ginger, grated |
| 2 |
T |
Rice vinegar |
| 3 |
|
Whole mangos, ripe |
| 3 |
T |
Tabasco Habenero Hot Pepper |
|
|
Sauce |
| 2 |
|
Garlic cloves, chopped |
| 3 |
T |
Olive oil |
| 1/4 |
c |
Orange juice |
INSTRUCTIONS
Combine grated ginger and rice vinegar in a small nonreactive bowl.
Set aside. Puree mangos in blender until smooth. Add remaining
ingredients (ginger-vinegar mixture last) to blender container. Puree
until smooth. Serve at room temperature as a garnish ro dipping sauce
for Hot Grilled Shrimp. Refrigerate leftover sauce up to 2 days.
Recipe by: Chile Pepper Magazine Posted to recipelu-digest by Terry
Pogue <tpogue@idsonline.com> on Feb 26, 1998
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