Be the first to 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.
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.
