| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Ginger; grated |
| 2 |
tb |
Rice vinegar |
| 3 |
|
Whole mangos; ripe |
| 3 |
tb |
Tabasco Habenero Hot Pepper Sauce |
| 2 |
lg |
Garlic cloves; chopped |
| 3 |
tb |
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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