| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Condiment-s |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 2 |
tb |
Chopped fresh garlic |
| 1 |
c |
Red onion, chopped |
| 1 |
|
Mango, peeled, seeded and diced |
| 3 |
c |
Rice wine vinegar |
| 1 |
|
Bottle ketchup |
| 1 |
|
Box brown sugar |
| 3 |
tb |
Chipotle puree |
| 2 |
tb |
Ground ginger |
| 1 |
tb |
Ground cinnamon |
| 1 1/2 |
tb |
Ground cloves |
|
|
Salt and freshly ground pepper, to taste |
INSTRUCTIONS
In a sauce pan melt butter over medium heat, add garlic and onions and
sweat until translucent. Add the rest of the ingredients and bring to a
boil. Reduce heat and simmer for 10 minutes. Season to taste with salt and
pepper. Puree and store in refrigerator. May be made 1 week in advance and
stored in the refrigerator.
Yield: 1 quart
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12,, 97
Recipe by: GRILLIN' AND CHILLIN' SHOW #GR3602 Posted to MC-Recipe Digest V1
#667 by 4paws@netrax.net (Shermeyer-Gail) on Jul 12, 1997
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