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Spice up your day with this Fairmont Orchid recipe

- September 18th, 2012
Courtesy Fairmont Hotels & Resorts

Courtesy Fairmont Hotels & Resorts

Hang on to these last days of summer by preparing this fun, fresh sauce with dinner tonight. Developed by the chefs at the Fairmont Orchid hotel in Hawaii, this sauce incorporates fresh summer mango, bold basil and fragrant ginger with the hot kick of Hawaii’s own Hawaiian chili pepper. It’s perfect as a dip with vegetable chips. Enjoy!

Recipe: Mango Chili Sauce by The Fairmont Orchid, Hawaii 

Mango  -  2
Hawaiian Chili Pepper - 2 pieces (Can substitute with birds eye chili or Thai chili)
Ginger, cleaned and peeled -  1/2 inch slice
Thai Basil - 2 leaves
Cilantro  -  1 stem
Sea Salt  -  To taste
Black Pepper, cracked -  To taste 

- Peel and pit both mangos, place all but 1/2 of one mango in a blender with a splash of water and puree

- Place mango puree in a bowl

- Pull the stems off the chili peppers and quickly toast in a pan or roast in the oven

- After the chilies cool, mince and add to mango puree

- Dice the remaining piece of mango into 1/4″ dices and add to puree

- Chop basil and cilantro and fold into the puree

- Season with salt and pepper

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