Combine mango with 3/4 cup water,
it more.
Combine mango nectar, brown sugar, habanero peppers, soy sauce
he onion, mangoes, peach, honey, habanero peppers, and mustard in a
remove the stem from the habanero and toss into the food
220 degrees C).
Place habanero pepper, mango, and onion on a
Mix all ingerdients in salsa together, except mango.
Cover and chill overnight.
Grill Mahi Mahi on a hot grill, 5 min.
each side and season with salt and cracked pepper.
Add mango to salsa just before serving and mix well.
Place salsa on Mahi Mahi steaks and serve.
Blend mango, peach, and habanero peppers in a food processor or blender until smooth.
Melt butter in a saucepan over medium heat; cook and stir garlic until fragrant, about 1 minute. Add mango mixture, brown sugar, Worcestershire sauce, ginger, salt, and pepper; reduce heat to low and simmer until sauce is smooth and slightly thickened, about 8 minutes.
nd stir frequently, mashing the mango, until the ingredients are incorporated
In a blender, puree the mangoes, wine, and orange juice until smooth.
Strain through a medium-fine-mesh strainer (or not) and stir in the habanero.
Keep refrigerated until needed and then serve warm or cold.
Note: Store this mojo in the refrigerator for no longer than 2 or 3 days. This sauce tastes best if not kept warm too long; the sweet topical flavor of the mango diminishes if it is overcooked. If you prefer a spicier sauce, add more minced chile a little at a time until hot enough.
Put the mango nectar in a large pan and add the amount of habanero sauce you want. mix it up. should be a nice bright orange. put it on medium heat and let it simmer, stir intermittently and reduce to about 1/4 cup volume. Add corn syrup, cayenne sauce and melted butter. Mix.
Cook the chicken however you want.
Toss the wings/chicken in your sauce.
mix the chutney with the habanero. Spoon mixture over pork.
In a saucepan, bring vinegar, sherry, and salt to boil.
Puree remaining ingredients in a blender, then transfer mixture to a bowl.
Pour vinegar mixture over mango mixture and stir well.
Allow to cool before bottling.
Keep refrigerated for 3 weeks or more.
trips. Wrap center of each mango bundle with 1 prosciutto strip
Place mango, garlic, water, lemon juice, olive
Combine ingredients for the marinade. Add to chicken pieces and marinate in fridge for 1 hour.
Prepare the grill.
Remove chicken from marinade and grill until cooked through.
dd the pectin and the Habanero halves. Stirring frequently, bring to
he orange juice.
This marinade will keep for 1 to
br>Stir liquid pectin and habanero chile halves into the stockpot
aper towels.
Serve with Habanero Ketchup (recipe follows).
Heat oil
Place Mango Ponzu Sauce ingredients into blender and puree.
To finish: Combine first 10 ingredients, ahi thru kosher salt and mix together gently.
Garnish with cilantro and lime wedges.