Hot and Sweet Mango-Chili Sauce for Snapper
A vibrant and versatile sauce that pairs wonderfully with fish or as a standalone condiment, featuring sweet mango and spicy chilies.
Ingredients
- 1large Ngowe mango (or any sweet, ripe mango), peeled and chopped
- 1large red capsicum, chopped
- 2red Serenade chilies, chopped
- 2green finger chilies, chopped
- 1medium sweet or white onion, chopped
- 2medium tomatoes, chopped
- 3clovegarlic, minced
- 1lime, juiced
- 1/2cupred wine vinegar
- Salt and pepper, to taste
- Water (adjust for desired consistency)
How to make Hot and Sweet Mango-Chili Sauce for Snapper
Prepare the Ingredients
Chop all the ingredients into manageable pieces for blending. Ensure the mango is juicy and ripe for the desired sweetness.
Grind and Blend
Use a grinder or blender to process the ingredients in batches for a thicker, smoothie-like consistency.
Combine the ground mixture in a blender and blitz for 2-3 minutes to create a smooth and well-combined paste.
Add water to adjust the sauce to your preferred consistency.
Simmer the Sauce
Transfer the blended mixture to a pan and simmer over low heat for 20 minutes.
Stir occasionally to avoid sticking and allow the flavors to meld.
Add Fish (Optional)
For snapper or other fish, add the fish pieces to the sauce during the last 3 minutes of cooking.
Allow the fish to cook gently in the sauce.
Serve or Store
Serve the hot and sweet mango-chili sauce immediately over snapper, or let it cool completely and store in an airtight container in the refrigerator for later use.
Tips & Tricks
This sauce can be used cooked or raw as a dip, marinade, or stew base.
Store the cooled sauce in the refrigerator for up to 1 week.
Adjust the number of chilies to control the spice level. Serenade chilies bring moderate heat, while green finger chilies add extra intensity.
The sweetness of the mango and capsicum perfectly balances the tangy lime and spicy chilies.
