| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Condiments, Southwester |
4 |
Servings |
INGREDIENTS
| 1 |
|
Ripe mango (peeled); pitted and diced |
| 2 |
tb |
Red bell pepper (peeled); finely diced |
| 3 |
tb |
Jicama; diced |
| 1 |
tb |
Fresh cilantro; chopped |
| 1 |
tb |
Serrano chile; minced |
|
|
Juice of 1 lime |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
In a mixing bowl, combine all the ingredients. Keep refrigerated. Serve
with Black Bean-Goat Cheese Enchiladas or grilled meats or poultry.
Chef's Notes: This recipe is included in chef Stephan Pyles cookbook,
__The New Texas Cuisine__, Morrow, 1993, ($35.00).
Posted to MC-Recipe Digest V1 #214
Date: 23 Aug 96 17:17:10 EDT
From: Paul & Terri Law <103366.1520@CompuServe.COM>
NOTES : Serve this relish with Black Bean-Goat Cheese Enchiladas or
grilled meats or poultry.
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