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.

From: Herve Cuyeu, Loews Miami Beach Hotel, Florida
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