mango ketchup
- Categories
- Condiments
- Salsa/sauce
- Yield
- 8 servings
| Measure | Ingredient |
|---|---|
| 4 mediums | Mangos |
| 2 ounces | Vinegar |
| 1 tablespoon | Ginger |
| 1 dash | Cinnamon |
| 1 teaspoon | Salt |
| ½ cup | Raw sugar |
| ½ cup | White wine |
| ½ teaspoon | Allspice |
| ½ teaspoon | Cayenne pepper |
| 1 | Whole clove |
STEP ONE Peel and clean the mango. Remove the pulp. Put the pulp in food processor fitted with a stainless steel blade. STEP TWO Add the remaining ingredients and pulse together. STEP THREE In a heavy-sided saucepan, cook the mixture over a slow heat for 1 hour until well-reduced and thickened. Remove from the heat and let cool.
STEP FOUR Strain through a fine sieve. Refrigerate for 24 hours before using. Source: Allen Susser of Chef Allen's, Aventura, FL Recipe By : Allen Susser
From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking
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