- Course: Side Dish
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 7 Times
- 1 dried New Mexican chile pepper pod, soaked in warm water for 20 minutes
- 2 large ripe mangoes, peeled and cut into ½-inch slices
- 1 tablespoon tequila
- 1 teaspoon sugar
- 2 tablespoons pinon nuts, toasted
Remove the stem, seeds, and veins from the chile and cut into needle-thin julienne.
In a saucepan, combine the mangoes, tequila and sugar over moderate heat. Stir with a wooden spoon until the sugar dissolves and the mangoes begin to give off their juice. Add the chile julienne and cook for another 2 to 3 minutes. Set aside to cool.
When the mixture has cooled, fold in the pinon nuts.
Serve at room temperature with Turkey Mole.
© Christopher Idone
Nutritional information is based on 32 servings.