Red Pepper Jam (recipe follows)
3 cups julienned ripe mango
3 cups julienned red bell pepper
3 cups julienned green bell pepper
3 cups julienned red onion
2/3 cup julienned poblano pepper
3 tbsp. julienned jalapeno pepper
1/2 cup slivered cilantro
2 cups cider vinegar
1 1/3 cups clover honey
2/3 cup pineapple juice
60 pork pot stickers
For Red Pepper Jam
2 cups roasted red bell pepper, diced
1 tbsp. roasted jalapeno pepper, diced
1/2 cup rice wine vinegar
1 1/3 cups raw sugar
- For Red Pepper Jam: Place roasted bell peppers and jalapenos in a saucepan with vinegar; bring to a boil. Add sugar; reduce heat to simmer and cook 10 minutes. Transfer mixture to a blender and blend until smooth. Pour through a fine strainer. Set aside.
- For Mango Slaw: In a large bowl, combine mango, red bell pepper, green bell pepper, red onion, poblano pepper, jalapeno pepper, and cilantro. Set aside.
- In a saucepan, warm cider vinegar slightly; pour into medium bowl. Whisk in vinegar, honey and pineapple juice. Pour vinegar mixture over slaw mixture and gently combine; marinate 4 hours.
- To assemble, per serving: Heat 5 pot stickers by frying or steaming. Spoon about 3 tablespoons Red Pepper Jam onto each plate; top with pot stickers. Place 2/3 cup slaw on each plate next to the pot stickers.