2 cups chopped red sweet peppers
1/2 cup chopped onion
2 tbsp cooking oil
2 medium mangos, seeded, peeled,
and chopped (2 cups)
1/4 cup packed brown sugar
2 tbsp rice vinegar
1/2 tsp crushed red pepper
1/4 tsp salt
2
tbsp finely chopped green onion
Cook the sweet pepper and onion in
hot oil in a large skillet just till tender. Stir in the mangoes, brown
sugar, vinegar, red pepper, and salt. Bring to boiling. Reduce heat and
simmer, uncovered, about 10 minutes or till mangoes are tender. Cool
slightly. Transfer mixture to a blender, cover and blend till nearly
smooth. Stir in the green onion. Brush chicken, shrimp, fish or
pork with some of the sauce during the last 10 minutes of grilling.
Cover and refrigerate remaining sauce up to 2 weeks. Makes about 2 1/2
cups.
Sauces: Sugar, honey, or
preserves can cause a sauce to burn on the meat's exterior before the
meat is fully cooked. Wait until the last 5 or 10 minutes of grilling
to brush on sweet sauces.
