Guest guest Posted January 9, 2007 Report Share Posted January 9, 2007 Hot Mango Sauce 1 mango 1 scotch bonnet pepper, seeds and ribs removed 1/2 cup vegetable broth 1/4 tsp. ginger root, grated 1/2 tbsp. honey salt and freshly ground pepper to taste Cut the mango on both sides of the pit. Reserve a few slices for decoration. Scoop out all the rest of the flesh and purée in a blender or food processor fitted with the steel blade. Add the scotch bonnet pepper, broth, ginger root and honey. Blend until smooth. Pour the mixture into a medium-size saucepan and heat on medium-low for about 8 minutes. Season with salt and pepper and serve hot over the grilled fish. Serves 4. -- Char Haz charrem -- http://www.fastmail.fm - The way an email service should be Quote Link to comment Share on other sites More sharing options...
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