1 TBSP. OLIVE OIL
1/4 CUP CHOPPED ONIONS
3 TSP. SEEDED AND MINCED JALAPENO PEPPERS
2 C. PEELED AND DICED MANGOES
1/4 C. CHOPPED GREEN ONIONS
1/4 C. PLUS 2 TBSP. WATER
1 TBSP. FRESHLY SQUEEZED LIME JUICE
1 TBSP. FRESHLY SQUEEZED LEMON JUICE
1 TBSP. DISTILLED WHITE VINEGAR
2 TBSP. SUGAR
1/4 TSP. SALT
4 TURNS FRESH GROUND PEPPER
1 TSP. CORNSTARCH
HEAT THE OIL IN A LARGE POT OVER HIGH HEAT.
ADD THE ONIONS, JALAPENOS, AND MANGOES.
SAUTÉ FOR 30 SECONDS.
STIR IN THE GREEN ONIONS, 1/2 CUP OF THE WATER, THE LIME AND LEMON JUICES, VINEGAR, SUGAR AND SALT AND PEPPER.
BRING TO A BOIL, LOWER THE HEAT, AND SIMMER 5 MINUTES.
MEANWHILE , COMBINE THE CORNSTARCH WITH THE REMAINING
2 TEASPOONS WATER.
STIR THE CORNSTARCH MIXTURE INTO THE POT.
BRING TO A BOIL, AND COOK FOR 1-2 MINUTES.
REMOVE FROM HEAT.
SERVE IMMEDIATELY OR STORE, REFRIGERATED.