Mango-Habanero Hot Sauce
2 tablespoons canola oil
1 small Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 ripe mangoes, peeled, pitted and coarsely chopped
1 habanero, chopped
2-4 tablespoons honey, (depending on the sweetness & ripeness of the mango)
1 cup white wine vinegar
1. Heat oil in medium saucepan over medium heat. Add onions and garlic and cook until soft. Add mangoes and habanero and cook for 5 minutes, stirring often. Add the honey and vinegar and cook over low heat for 10-15 minutes. Place the mixture in a blender and blend until smooth. If the mixture is too thick, add a few tablespoons of water. Strain mixture through a strainer set over a small bowl; season with salt.
2 ripe Hass avocados, peeled, pitted and chopped
2 cloves garlic, chopped
2 roasted jalapenos, peeled and chopped
Juice of 1 lime
Salt and freshly ground black pepper
½ cup canola oil
Place avocado, garlic, jalapeno, lime juice, ¼ cup cold water, salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified.
2 tablespoons Dijon mustard
2 tablespoons olive oil
2 teaspoons chipotle pepper puree
1 ½ lbs fresh tuna, cut into ½-inch dice
3 tablespoons capers, drained
¼ cup chopped cilantro, plus more for garnish
¼ cup finely sliced green onion
Salt and freshly ground pepper
Blue and white tortilla chips
1. Whisk together the mustard, oil and chipotle puree in a large bowl until combined. Add the tuna, capers, cilantro and green onion and gently fold to combine.
2. Pour the avocado crema onto one side of a large platter and pour the mango hot sauce onto the other side. Mound the tuna in the center of the platter. Serve with chips on the side.