Potstickers with Roasted Red Pepper Jam and Pickled Mango Slaw

1. Prepare red pepper jam: In medium saucepan, combine bell peppers and jalapenos with vinegar; bring to a boil. Add sugar; reduce heat to low and simmer 10 minutes.
2. Transfer mixture to blender and blend until smooth. Strain through a fine sieve or chinois. Set aside.
3. Prepare mango slaw: In large bowl, combinr mango, red bell pepper, green bell pepper, red onion, poblano pepper, jalapeno pepper and cilantro; mix well and set aside. In another bowl, whisk cider vinegar, honey and pineapple juice. Pour vinegar mixture over slaw mixture and gently combine; let marinate 4 hours. 
4. To serve, steam or pan fry potstickers until cooked through. Spoon about 3 tablespoons red pepper jam onto each small plate. Top with 5 potstickers. Add about 2/3 cup slaw next to potstickers.

Photo courtesy of National Mango Board