Tuesday, April 30, 2013

A Spicy, Dicey, Mango Relish

I’m sure I’ve done at least 50 videos where I promise I’ll show a side dish or technique seen therein at a future date. Of course, I usually forget about it shortly thereafter, unless someone pokes me, but in the case of this spicy mango relish, I actually reminded myself.

I found myself in possession of some nice, fat shrimp, which I planned to spice up and sear simply (I promise to show that recipe at a future date). I was thinking of topping with some kind of fresh salsa, when I saw Michele had bought some mangoes for a lassi (I promise to show that recipe at a future date).

As luck would have it, the mangoes were sitting near a can of coconut milk, and I remembered the rice pudding video, and the diced mango technique I had so casually promised. The rest of the story is kind of anti-climatic.

This mango relish is wonderfully versatile and infinitely adaptable. It might be at its best simply enjoyed with tortilla chips, but a close second would be as I used it here, to dress some kind of spicy meat. It was crazy good on these shrimp. Promise me you will give it a try soon…or at a future date. Enjoy!

Ingredients for about 3/4 cup Mango Relish:
1 mango, prepped as shown
2 tsp chopped cilantro
2 tsp sambal chili sauce, or other type of fresh or jarred chilies
2 tsp rice wine vinegar
big pinch of salt
Please Note: everything here is “to taste.”

View the complete recipe