Mango-habanero mojo

Yield: 4 Servings

Measure Ingredient
2 \N Ripe mangoes; peeled, pitted, and roughly chopped
½ cup Chardonnay wine
2 tablespoons Fresh orange juice
½ \N Habanero or Scotch bonnet chile; seeded and finely minced

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 ¾/98

Recipe by: Norman Van Aken

Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Mar 17, 1998

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