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Vanilla Smoked Mango Jam Brie Puff Present
Makes 2 cups of Jam
View recipe
Ingredients
5-6 yellow chilies, seeds in tact and chopped (sub red chlies)
2 yellow bell peppers, deseeded and chopped
4 cloves garlic, chopped
3 teaspoons tamari
½ cup rice vinegar
¼ cup water (more as needed)
1 tablespoon salt
2 teaspoons lime zest
Juice of 3 limes
¾ cup mango puree
1-2 tablespoon fresh mint leaves (optional)
Method
In a medium sauce pan add chilies, bell pepper, garlic, tamari, vinegar, water and salt. Bring to a boil, reduce heat and let boil gently on low for about 10 minutes. Take off heat and allow to cool, add lime zest and lime juice and blend together in a blender until smooth and all is incorporated. Add the mango and fresh mint and blend. Strain and place in a squeeze bottle and refrigerate. Store in the refrigerator for up to 3 weeks.
From the Crespo Organic Kitchen. Recipes © Ger-Nis Culinary & Herb Center.
