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Misunchi sauce


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For 4 people
1 large or 2 small ripe mango
3 ripe round tomatoes
2 medium onions
1 red bell pepper
mint to taste
extra virgin olive oil to taste.
2 tablespoons balsamic vinegar


Peel and chop the pepper.
Chop the spring onion and stufatelo.
After a few minutes add the pepper and let it simmer for about 10 minutes.
Meanwhile chop the tomatoes and mango.
Add the mint pepper stew, stir briefly and add the tomatoes and the mango into small pieces.
Likewise for 5 minutes, then stewed pour about 3 glasses of water and let it cook on medium heat and a covered pot for 30 minutes, checking occasionally cooking, stirring and topping up if tends to dry too.
Once cooked, season with salt and add the balsamic vinegar.
Blend everything with the oil until it reaches the consistency of a soft cream.
Let cool and serve this cold sauce, accompanying vegetables but also tofu, seitan, tempeh.

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(Thanks to Ruggero del "Misunchi" di MI)

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