| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chile | 4 | Servings | |
INGREDIENTS
| 2 | Ripe mangoes; peeled, pitted, and roughly chopped | |
| 1/2 | c | Chardonnay wine |
| 2 | tb | Fresh orange juice |
| 1/2 | Habanero or Scotch bonnet chile; seeded and finely minced |
INSTRUCTIONS
You can use pineapples if you can't find mangoes. In a blender, pur.e the mangoes, wine, and orange juice until smooth. Strain through a medium-fine-mesh strainer and stir in the habanero. Keep refrigerated until needed and then serve warm. Note: Store this mojo in the refrigerator for no longer than 2 or 3 days. This sauce tastes best if not kept warm too long; the sweet topical flavor of the mango diminishes if it is overcooked. If you prefer a spicier sauce, add more minced chile-a little at a time-until hot enough. Yields: about 2 cups MC formatted & Busted by Barb at Possum Kingdom on 3/17/98 NOTES : Air date 3/4/98 Recipe by: Norman Van Aken Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 17, 1998
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