Mango Chow-Chow

from the kitchen of Chef Paul Prudhomme

Makes 2¾ cups

What a terrific way to spice up broiled chicken, beef, or pork! You’ll think you’re in the tropics! You can also serve this colorful, tangy relish with chips as an appetizer.
2 medium-size ripe mangoes, about 1 pound total, peeled and chopped, about 1½ cups
½ cup shallots, cut into ¼-inch pieces
¼ cup fresh Anaheim peppers, cut into ¼-inch pieces
¼ cup fresh jalapeño chile peppers, red preferred or use green, cut into �-inch pieces
2 tablespoons Chef Paul Prudhomme’s Magic Pepper Sauce®
3 tablespoons rice vinegar
¼ cup cane vinegar, or your favorite vinegar
½ cup finely loosely packed chopped fresh cilantro leaves
½ cup red bell peppers, cut into ¼-inch pieces
¼ cup green bell peppers, cut into ¼-inch pieces
½ teaspoon salt
3 tablespoons white balsamic vinegar
¼ cup cane syrup, or your favorite syrup, such as fruit or maple (but not pancake syrup)
how to prepare

Combine all the ingredients in a large bowl and stir until well blended.  Refrigerate for at least 4 hours, preferably overnight, before serving, and refrigerate any leftover relish.

Copyright© 2000 by Paul Prudhomme