INGREDIENTS
STAGE 1
FIRM, FRESH MANGOS 2 EACH OR 2 ½ CUPS
FRESH RED PEPPER 2 TBSP
FRESH CHOPPED GARLIC 1 TBSP
STAGE 2
RED ONION ¼ CUP, DICE ¼ X ¼ INCH
OLIVE OIL 1 TBSP
STAGE 3
CRUSHED RED PEPPER FLAKES ¼ TSP
LIGHT CORN SYRUP 3 TBSP
GRANULATED SUGAR 1 TBSP
STAGE 4
CHOPPED SCALLIONS 2 EACH OR 2 TBSP
CHOPPED CILANTRO ¼ CUP
PROCEDURE:
PEEL, SEED AND DICE FRESH MANGO ½ X ½ INCH AND PLACE INTO A BOWL. RESERVE ½ CUP OF THE DICED MANGO AND SET ASIDE.
PLACE RESERVED DICED MANGO INTO A FOOD BLENDER AND PUREE. ADD TO STAGE 1.
DICE THE RED PEPPER ¼ X ¼ INCH.
HEAT OLIVE OIL IN A SMALL SAUTÉ PAN. ADD DICED RED ONIONS TO THE SAUTÉ PAN AND COOK UNTIL TENDER ABOUT 2 TO 3 MINUTES. PLACE ON A PAPER TOWEL TO ABSORB ANY EXCESS OIL. ADD TO STAGE 1 INGREDIENTS.
ADD ALL INGREDIENTS FROM STAGE 3 TO STAGE 1 AND STAGE 2 INGREDIENTS AND MIX WELL.
AT TIME OF SERVICE POUR INGREDIENTS INTO A SMALL PAN HEAT FOR 1 TO 2 MINUTES.
REMOVE FROM HEAT AND STIR IN STAGE 4.
SERVE IMMEDIATELY OVER FISH.
NOTE: RED ONIONS CAN BE SUBSTITUTED WITH YELLOW ONIONS.
