Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 2 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Heat the oil in the pan, stir in the shallots, garlic, and cumin, and saute for several minutes, until they are nicely sweated. Stir in the mango. Pour in the chicken stock and bring to the boil; reduce heat, and simmer 20 minutes to blend the flavors and soften the peppers. Puree in the blender, transfer to a bowl, season with lime juice and salt. This sauce may be made well in advance. Refrigerate for a week in a screw-top jar or freeze. Recipe by: Mansion at Turtle Creek/tpogue@idsonline.com Posted to Bakery-Shoppe Digest V1 #246 by Robbyn Snider on Sep 17, 1997
