Author Notes
Given the delicate balance of sweet and heat and texture in this recipe, my guess is that no two cooks will make this exactly alike. All depends on how many cloves of garlic, and just how high on the Capsaicin Scoville heat scale you choose to go.
HINT: Add smoke to the flavor by grilling the fruit and peppers first before blending.
Relish: according to your taste with drinks, tortilla chips, guacamole, fish, seafood, chicken or meats. —Vivian Henoch
Ingredients
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1
mango, peeled and chunked
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1 cup
fresh pineapple, chunked
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1
lime, juiced
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1 tablespoon
coconut oil
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1 tablespoon
honey
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2 to 4
garlic cloves
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1 to 2
scotch bonnet peppers
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1/2 cup
cilantro
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salt and pepper to taste
Directions
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In a food processor, mince garlic and scotch bonnet pepper together with lime juice, coconut oil and honey.
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Add mango and pineapple chunks with cilantro and pulse a few times, until desired consistency. Relish.
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HINT: for a spicy sauce or dressing, blend the mixture until silky smooth.
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