Guyanese Mango Fire Relish Recipes

MANGO RELISH

Steps:

• In bowl, combine mango, red bell pepper, cucumber, green chilies, mint, green bell pepper, onions, malt vinegar and Garlic Chili Pepper Sauce.
• Blend together well.
• Cover and refrigerate for at least one hour.

GUYANESE MANGO FIRE RELISH

Steps:

• Combine the mangoes, chile, garlic, 2 teaspoons salt, the sugar, 1/3 cup lime juice, and 2 tablespoons water in a blender and purée until smooth. Add more water as needed to obtain a thick but pourable sauce. Correct the seasoning, adding more salt or lime juice as necessary. The relish will keep, tightly covered in the refrigerator, for up to 1 week.Makes about 2 cups enough to serve 8

HAITIAN SLAW / PIKLIZ

Steps:

• 1. Prepare the dressing. Combine the vinegar, sour orange juice, salt, pepper, and cloves in a 2-quart crock, jar, or large nonreactive bowl. Whisk until the salt dissolves.2. Stir in the cabbage, carrots, celery, onion, scallions, garlic, and chiles. Cover the crock with plastic wrap and let the slaw pickle in the refrigerator for at least 24 hours before serving. Stir several times to ensure even curing. The slaw can be made up to a week in advance store, tightly covered, in the refrigerator.Serves 8 to 10

MANGO RELISH

Steps:

• Combine the mango, oil, bell pepper, scallions, cilantro, and lime juice in small bowl. Stir to combine. Season to taste with salt, black pepper, and honey. Refrigerate, or serve immediately.

LEMONGRASS SAMBAL

Steps:

• 1. Place the lemongrass, shallots, garlic, chile, tomato with its juices, the ginger, turmeric, and palm sugar in a food processor. Process to a coarse paste. Add the Tamarind Water, sweet soy sauce, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Process to blend.2. Heat the oil in a wok or frying pan over medium heat. Add the lemongrass mixture. Cook, stirring with a wooden spoon, until lightly browned and very fragrant, about 10 minutes. Season to taste with additional salt and pepper. Cool to room temperature before serving. This delicious sambal will keep, tightly covered in the refrigerator, for up to 1 week.Makes about 1 1/4 cups enough to serve 4 to 6

MANGO RELISH

Steps:

• Mix all ingredients in glass or plastic bowl. Cover and refrigerate 15 minutes. Serve with grilled chicken breasts or grilled fish.