Mango Sauce
Don’t rub your eyes or touch your face when handling chile peppers, and wash
your hands thoroughly when you are done.
1 mango
1 habanero pepper, seeds and ribs removed
1/2 cup chicken broth, homemade or canned
1/4 tsp. ginger root, grated
1/2 tbsp. honey
Salt and freshly ground pepper to taste
Cut the mango on both sides of the pit. Reserve a few slices for decoration.
Scoop out the rest of the flesh and puree in a blender or food processor.
Add the habanero pepper, chicken broth, ginger root and honey. Blend until
smooth. Pour the mixture into a medium-size saucepan and heat on medium-low for
about 8 mintues. Season with salt and pepper and serve hot.