Salsa de Aji Límo
Ingredients:
4 ounces fresh Aji Límo peppers, seeded and chopped
8 ounces any sweet yellow or orange pepper, seeded and chopped
2 mangoes, pared, pitted and chopped
1 cup sugar
1 1/2 tablespoons salt
2 teaspoons ground ginger
3 tablespoons Dijon mustard
1 1/2 cups shallot-flavored vinegar (see Note later in instructions)
1/2 cup shredded zest of lime
Instructions:
Combine the peppers, mangoes, sugar, salt, ginger, mustard and vinegar in a deep stew pan and cook until the peppers are soft (about 25 minutes). Purée to a smooth batter consistency in a food processor, then return it to the pan. Bring to a gentle boil and skim off the foam. Cook 15 minutes, then add the lime zest. Pour the salsa into hot, sterilized jars and seal, or serve freshly made at room temperature. Salsa de Aji Límo yields 5 cups.
Note: Shallot-flavored vinegar is an important ingredient because it imparts a subtle warm acidity to many dishes. It is easy to make: Fill a clean wine bottle one-third full of peeled shallots. Add white wine vinegar (about 3 cups). Infuse 10 days before using. Strain out the shallots and return the flavored vinegar to the bottle. Cap and store in a dark, cool place until needed.
-- Tuon mukaan olen tehnyt, vaihtanut vaan mangojen tilalle ananaksen (1 kookas ananas vastaa 4 mangoa mun näppituntuman mukaan, ettei tule liian vetistä). Samaten sokerin tilalle laitoin hunajaa ja ainakin puolet vähemmän kuin sokeria tuossa ohjeessa. Salottiviinietikkaa en ole jaksanut kokeilla, vaan lisäsin ohjeeseen yhden tavallisen sipulin ja käytin omenaviinietikkaa.
