Black Bean and Mango Sauce
A very meaty chile pepper that is great to add heat to hot pepper jelly or relish. It can also be stuffed or chopped and used in fresh salsas.
In Italy these first are pickled in vinegar brine then stuffed with ingredients like provolone cheese and prosciutto ham. After being stuffed they are marinated with herbs and olive oil.
2 Tbsp. olive oil
2 Tbsp. fresh cherry peppers, stemmed, seeded and chopped
2 cups chopped white onions
2 cloves garlic, minced
2 Tbsp. minced bell pepper
2 Tbsp. minced fresh ginger
1 tsp. ground cumin
4 cups cooked or canned, drained black beans
4 Tbsp. lime juice
1 cup pitted and chopped, fresh, ripe mango
chopped green onions
chopped fresh cilantro
Heat the oil in a large frying pan and add the cherry peppers, onions, garlic, bell pepper, ginger and cumin. Saute until the onions are soft, about 3 minutes. Reduce the heat to low and add the beans and lime juice. Saute for 5 more minutes or until the beans are heated, then add the mango and stir. Mash the mixture and cook for 5 more minutes. Serve the sauce immediately and garnish with some lime wedges, chopped green onions, and fresh cilantro.
This sauce is excellent served over rice and makes a wonderful entree! Or, you can serve it over steamed quinoa, barley, or couscous. This sauce also makes a great basis for a Caribbean chowder; just allow it to cook a bit longer to reduce and add cooked, diced potatoes, cut corn, and green peas.
Recipe from the Vegetarian Journal.