| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Caribbean |
|
4 |
Servings |
INGREDIENTS
| 1 |
|
Large ripe mango; peeled, pitted, and diced |
| 1/4 |
c |
Red onion; minced |
| 1/2 |
|
Scotch bonnet pepper; seeded and minced |
| 1 |
|
Large lime; juice of |
| 2 |
tb |
Fresh cilantro; chopped |
| 1/2 |
ts |
Cumin; ground |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
White pepper; ground |
INSTRUCTIONS
Combine all of the ingredients in a mixing bowl and blend thoroughly.
Refrigerate for one hour before serving to allow the flavors to meld
together. Serve as a condiment with grilled swordfish, kingfish, or mahi
mahi, or toss with sauteed jumbo shrimp. Yield: Makes about two cups. Spice
advice: Blend in a few drops of your favorite Caribbean hot sauce to the
salsa just before serving.
Recipe By : Jay Solomon in Caribbean Travel & Life
Posted to CHILE-HEADS DIGEST V3 #156
Date: 10 Nov 96 01:21:48 EST
From: Jim Mehl <72425.257@CompuServe.COM>
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”