| 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.
A Message from our Provider:
“Having Truth decay? Brush up on your Bible!”