Saute the red onion in the olive oil until lightly caramelized. Add the passion fruit puree, casacabel chile puree, and mango puree to the onions. Reduce the mixture for 2 minutes and add the sherry vinegar. Chill the sauce and set aside. Add the finely sliced scallions to the chilled mixture and mix well. Season and serve warm.
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Herve Cuyeu, Loews Miami Beach Hotel, FL
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