| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
4 |
Servings |
INGREDIENTS
| 2 |
lg |
Ripe mangoes |
| 2 |
tb |
Sweet red pepper; minced |
| 2 |
tb |
Green onion tops; thinly sliced |
| 1 |
tb |
Cilantro or basil; chopped |
| 1 |
tb |
Fresh lime juice |
| 1 |
tb |
Fresh chile; minced |
| 1 |
ds |
Salt |
INSTRUCTIONS
Recipe By: La Times (15 July, 1993) by Marie Simmons
Before Peeling, Cut Mango Lengthwise Along Either Side Of Long, Flat
Central Pit. Cut Each Half In Half Lengthwise And Then Peel Off Skin. Dice
Mango Flesh Into 1/4" Pieces. Using Sharp Knife Cut Flesh From Pit. Combine
Mango, sweet red pepper, green onion, cilantro, lime juice to taste, chile
to taste and salt in small bowl. Sitr to mix. Add more lime juice to taste.
Serve salsa over grilled salmon or other fish or as relish with chicken.
Makes 4 servings. From: rec.food.cooking - Sdg@Wag.Caltech.Edu (Siddharth
Dasgupta)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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