2 Ripe Mangoes
6 Ripe Peaches
3-4 Tbsp Turbinado (White Sugar can be substituted)
1 1/2 Tbsp corn starch
1 cup water
3 Limes
3 Jalapenos
8-16 petals of Garlic
4 ears of corn
Olive oil
Aluminum Foil
1/4 cup diced Red Bell Pepper
1/4 cup diced Green Bell Pepper
1/2 cup diced Vidalia onion
1/4-1/2 cup diced Cilantro
Mango Peach Base
1. Combine water, turbinado and corn starch. Mix until disolved.
2. Remove all meat from mangoes and peaches, cubed into large chunks.
3. Mix peaches/mangoes with water mixture in sauce pan.
4. Cook on low to medium heat, without allowing the mixture to boil or burn. Stir frequently, and cook until the mixture forms a thick, chunky, fruity "sauce", approximately 30-45 minutes.
5. Allow to cool for 20 minutes in refridgerator.
6. Add juice from 1 lime, and refridgerate.
Roasted Vegetables
1. Pre-heat oven to 325
2. Clean jalapenos and remove stem.
3. Tear a piece of aluminum foil large enough to wrap all three Jalapenos and spray with cooking spray or olive oil
4. Poke a hole in each Jalapeno
5. Lay each jalapeno flat on foil, and wrap foil over the top covering each Jalapeno (but covered by foil).
6. Place in oven and cook until skin starts to brown
7. Remove from oven, cool and then carefully remove skin. If mild salsa is desired, remove seeds also.
