Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 1 pound mangos, diced
- 1-1/2 cups sugar
- 3 ounces champagne vinegar
- 1 Tablespoons minced garlic
- 3 Tablespoons diced red onion
- 4 jalapeno chiles, seeded and sliced
- 1/2 teaspoon salt
Preparation:
Place mangos, sugar, champagne vinegar, garlic, and red onion in a nonstick pot. Bring to a boil. Reduce heat and simmer 10 minutes. Add jalapenos and salt.Serve sauce hot or cold. (If making aioli, chill completely before adding to other ingredients.) Can be used as a condiment with seafood and poultry.
• Original accompanying recipe: Hot 'n Crunchy Trout (or Chicken).
• See also: Mango Jalapeno Aioli
Recipe Source: Cooking Fearlessly: Recipes and Other Adventures from Hudson's on the Bend by Jeff Blank and Jay Moore (Fearless Press)
Reprinted with permission.
