Hot Mango Chutney

1. 1

   Remove the stem, seeds, and veins from the chile and cut into needle-thin julienne.

2. 2

   In a saucepan, combine the mangoes, tequila and sugar over moderate heat.

3. 3

   Stir with a wooden spoon until the sugar dissolves and the mangoes begin to give off their juice.

4. 4

   Add the chile julienne and cook for another 2 to 3 minutes.

5. 5

   Set aside to cool.

6. 6

   When the mixture has cooled, fold in the pinon nuts.

7. 7

   Serve at room temperature with Turkey Mole.

No additional tips available.