| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Chile |
4 |
Servings |
INGREDIENTS
| 2 |
|
Ripe mangoes, peeled |
|
|
pitted and roughly |
|
|
chopped |
| 1/2 |
c |
Chardonnay wine |
| 2 |
T |
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, pure
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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