| 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
A Message from our Provider:
“Guess who created pleasure. He might just know a thing or two . . .”