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Ingredients
- 1 Tbsp. Canola or possibly extra virgin olive oil
- 3 x Shallot, minced
- 3 x Cloves garlic, minced
- 1 tsp Cumin seed
- 3 x Serrano pepper or possibly habanero, seeded & minced
- 1 Tbsp. Ginger, chopped
- 2 x Red bell pepper, minced
- 1 x Very ripe mango, minced
- 1 1/2 c. Chicken stock
- 2 x Juice of limes Salt to taste
Directions
- Heat the oil in the pan, stir in the shallots, garlic, and cumin, and saute/fry for several min, till they are nicely sweated. Stir in the mango. Pour in the chicken stock and bring to the boil; reduce heat, and simmer 20 min 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. Chill for a week in a screw-top jar or possibly freeze.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 370g | |
| Recipe makes 2 servings | |
| Calories 166 | |
| Calories from Fat 70 | 42% |
| Total Fat 7.98g | 10% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 289mg | 12% |
| Potassium 532mg | 15% |
| Total Carbs 21.58g | 6% |
| Dietary Fiber 4.6g | 15% |
| Sugars 15.12g | 10% |
| Protein 3.75g | 6% |
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