Mango-Habanero Slaw
Updated: January 7, 2009
1-2 habanero peppers de-seeded and de-stemmed.
24 ounces of mango nectar
2 tablespoons of cider vinegar
1 clove garlic minced
2 tablespoons honey
2 cups red vegetable oil
2 red bell peppers cut into thin strips
1 jicama peeled and grated
1 head of red cabbage, thinly shredded
Procedure:
In a sauce pan add nectar and peppers and reduce by half until slightly thick. Remove from heat and cool below room temperature. Add reduction,honey, garlic,and vinegar to blender. Process until smooth and slowly add vegetable oil drip at first, then faster as more oil is incorporated. Season with salt and pepper to taste. Toss vinagrette with prepared vegetables and chill for at least 1/2 hour
