Hot Mango Chutney

• 1 dried New Mexican chile pepper pod, soaked in warm water for 20 minutes
• 2 large ripe mangoes, peeled and cut into ½-inch slices
• 1

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

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

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

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

When the mixture has cooled,