| • | 1 cup The Perfect Purée Mango Puree, thawed |
| • | 2 tbsp. olive oil |
| • | 1 cup tomatillos, washed with husks removed |
| • | 1/2 cup cup red onion, chopped |
| • | 1 medium red bell pepper, chopped |
| • | 1 small fresh habanero chile, chopped |
| • | 1/2 cup white wine |
| • | 1 tbsp. rice wine vinegar |
| • | 1 tbsp. agave nectar |
| • | 1/4 cup water |
| • | 1 tsp. salt |
| • | 1/2 cup fresh mango, diced |
| • | 1/2 cup fresh basil, fresh, roughly chopped |
| |
| Method: |
| 1. | In a medium sauce pan, heat the olive oil over medium high flame. Sauté tomatillos, half of the red onion, bell peppers and habanero. Cook until soft, about 10 minutes, stirring regularly. |
| 2. | Deglaze the pan with the white wine and vinegar. Boil until the wine is reduced by half |
| 3. | Remove from the stove. Let cool a few minutes. Pour into blender and add the Perfect Puree mango puree, agave nectar and water. Blend until smooth. Season with salt. |
| 4. | Refrigerate the sauce until ready to use. |
| 5. | To serve, add the diced mango, the other half of red onions and basil and mix. |
| |
| Serving Suggestion: |
| This is a great accompaniment to grilled chicken or fish. Use as a glaze or a dipping sauce for skewers. |
