Food eh?

Contents:

Mango chili sauce A sweet and balanced mango chili sauce. Use for dipping or for glazing. Ingredients: - 1 large mango, finely chopped - 4 chilies, finely chopped. Buy whatever spice level you'd like - 1/4 cup Chili powder, I used kimchi chili powder - small handfull of szechuan pepper corns - 1 tbsp honey - 1 tbsp lime juice - 1/2 cup white vinegar - 1/3 cup neutral oil - 2-3 tsp salt Equipment: - A few spoons - A pot - A bowl - A fine meshed sieve Process: Heat the oil in a small to medium pot. When the oil is hot, pour in szechuan pepper corns and chili flakes. If you are not using a blender for this recipe, use a small teabag for the pepper corns. Let them simmer for a minute or two. When chili powder and pepper corns has simmered, pour in mango, fresh chilies, vinegar, and salt. Let that simmer for 15-20 minutes. If you are using a blender, you probably don't need to simmer for more than 10. Take out the szechuan pepper corns, and do one of the following two things: Using the sieve and a spoon, mush the mixture through and into a bowl. Or blend it. Up to you. After blending or mushing, put the paste back into a pot, and set it to low heat. Mix in honey and lime. Salt further to taste. If the sauce is not emulsified, add a bit more lime and honey. Bing bang bosh, you're done. Enjoy on toast, or mix with mayo for a nice dip. Pasta à la Sammi Coming soon Coming soon

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