DistributorsSalsas & sides · CRESPO KITCHEN
Chili, Peanut and Dried Mango Spoon Sauce
A thick mixture of toasted chilies, peanuts and chopped fruit for finishing savory dishes.
25 min approx.10 servingsDried mango
Ingredients
- 3 seeded guajillo chilies, torn
- 1 stemmed árbol chili
- ¼ cup chopped dried mango
- ¼ cup unsalted roasted peanuts
- 3 tablespoons oil
- 1 minced garlic clove
- 3 tablespoons cider vinegar
- ½ cup water
- ¼ teaspoon salt
Method
- Toast chilies in a dry pan over medium heat, 15 seconds per side, without burning. Cover with the hot water for 10 minutes.
- Warm oil over low heat and cook garlic for 1 minute. Remove from heat.
- Pulse chilies and soaking water, garlic, oil, peanuts, vinegar and salt until finely chopped. Stir in mango.
- Transfer to a clean container and refrigerate. Use within 3 days; do not store at room temperature.
Research sources
Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques: