Mango Vinegar Recipe
Yield: 3 cupsRecipe by luhu.jp
Ingredients:
1: 24oz bottle rice vinegar,
1 small: Ripe mango,
White wine vinegar or,
1: Scotch bonnet pepper,
Distilled white vinegar,
Quartered and seeded,
Directions:
Mango vinegar isnt a traditional West Indian ingredient, but it
certainly fits the Caribbean palate. use it to give a tropical accent
to vinaigrettes, chutneys, and pickles. Add a few drops to soups,
stews, and sauces.
Pour 1 cup vinegar into a measuring cup. Peel the mango and cut the
flesh off the seed in long, thin strips. Place the mango strips and
chili pepper in the vinegar bottle and refill the bottle with vinegar.
Let steep for at least 1 week before using. Will keep for several
months, provided the mango pieces remain submerged. Store in a cool,
dark place and it will keep almost indefinitely.
The Caribbean Pantry Cookbook
by Steven Raichlen
ISBN 1-885183-10-0
pg 62
Submitted By DIANE LAZARUS On 12-13-95
Source from luhu.jp
certainly fits the Caribbean palate. use it to give a tropical accent
to vinaigrettes, chutneys, and pickles. Add a few drops to soups,
stews, and sauces.
Pour 1 cup vinegar into a measuring cup. Peel the mango and cut the
flesh off the seed in long, thin strips. Place the mango strips and
chili pepper in the vinegar bottle and refill the bottle with vinegar.
Let steep for at least 1 week before using. Will keep for several
months, provided the mango pieces remain submerged. Store in a cool,
dark place and it will keep almost indefinitely.
The Caribbean Pantry Cookbook
by Steven Raichlen
ISBN 1-885183-10-0
pg 62
Submitted By DIANE LAZARUS On 12-13-95
Source from luhu.jp
Tags
Caribbean