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Appetizers | |
| Mango-Habanero Hot Sauce 2 tablespoons canola oil 1 small Spanish onion, finely chopped 2 cloves garlic, finely chopped 2 ripe mangoes, peeled, pitted and coarsely chopped 1 habanero, chopped 2-4 tablespoons honey, (depending on the sweetness & ripeness of the mango) 1 cup white wine vinegar Salt 1. Heat oil in medium saucepan over medium heat. Add onions and garlic and cook until soft. Add mangoes and habanero and cook for 5 minutes, stirring often. Add the honey and vinegar and cook over low heat for 10-15 minutes. Place the mixture in a blender and blend until smooth. If the mixture is too thick, add a few tablespoons of water. Strain mixture through a strainer set over a small bowl; season with salt. Avocado Crema 2 ripe Hass avocados, peeled, pitted and chopped 2 cloves garlic, chopped 2 roasted jalapenos, peeled and chopped Juice of 1 lime Salt and freshly ground black pepper � cup canola oil Place avocado, garlic, jalapeno, lime juice, � cup cold water, salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Tuna Tartare 2 tablespoons Dijon mustard 2 tablespoons olive oil 2 teaspoons chipotle pepper puree 1 � lbs fresh tuna, cut into �-inch dice 3 tablespoons capers, drained � cup chopped cilantro, plus more for garnish � cup finely sliced green onion Salt and freshly ground pepper Blue and white tortilla chips | |
| 1. Whisk together the mustard, oil and chipotle puree in a large bowl until combined. Add the tuna, capers, cilantro and green onion and gently fold to combine. 2. Pour the avocado crema onto one side of a large platter and pour the mango hot sauce onto the other side. Mound the tuna in the center of the platter. Serve with chips on the side. | |
Unrated | |
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