~patches~ wrote:

> Here's a nice dipping sauce to go with grilled chicken and more.
> Enjoy
>
> (from Tabasco)
>
> 2 c pureed rip mangos
> 2 tsp grated peeled fresh ginger
> 2 tbsp rice vinegar
> 2-4 tbsp Tabasco Habanero Pepper Sauce
> 1 clove garlic, chopped
> 1/4 tsp yellow curry powder
> juice of 1 orange
> 3 tbsp extra virgen olive oil
>
> In a blender, use the puree setting to plend together all ingredients
> until the sauce is very smooth. Serve at room temperature in small
> individual bowls. Dip grilled chicken, pork, shrimp or finsh into the
> sauce.

Have you actually tried this? It seems like I'd have several issues with it,
but the recent waffle-spinach chicken recipe has shown that we can't always
gauge a recipe by reading it. Here are my specific concerns:

1. It seems like it would be quite thick; a bit thicker than catsup. Maybe
that's intentional, but I'm just curious.

2. It seems like it would have a "raw" curry taste, but maybe the curry just
kind of blends into the background, or maybe it depends on the specific
curry powder you use. (After all, some curry powders are *much* more pungent
than others.)

3. I'm not sure why it contains oil. Would it make a big difference if the
oil was left out?


Bob