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.
Find this recipe and more in Chef Paul Prudhomme's Louisiana Tastes.
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