| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 8 | Servings | ||
INGREDIENTS
| 1 | lg | Tomato, (1/2 pound) |
| 1 | sm | Green bell pepper, (1/4 pound) |
| 1 | c | Diced peeled mango |
| 1/4 | c | Diced red onion |
| 2 1/2 | tb | Finely chopped fresh cilantro |
| 2 | tb | Sliced green onions |
| 2 1/2 | ts | Finely chopped serrano or jalapeno pepper |
| 1/4 | ts | Ground cumin |
| 1 | Clove garlic, minced |
INSTRUCTIONS
Cut the tomato in half crosswise; remove the seeds and strain, reserving 2 tablespoons of juice. Dice the tomato; then combine reserved juice and tomato in a bowl, and set aside. Cut bell pepper in half lengthwise, and discard seeds and membranes of 1 half; reserve remaining half for another use. Place bell pepper half, skin side up, on a foil-lined baking sheet, and flatten pepper with palm of hand. Broil 3 inches from heat for 10 minutes or until blackened and charred. Place in a zip-top heavy-duty plastic bag, and seal; let stand for 15 minutes. Peel and discard skin; dice bell pepper. Add bell pepper, mango, and the next 6 ingredients to tomato mixture, and stir well. Cover and chill. Yield: 2 cups (serving size: 1/4 cup). Recipe by: Cooking Light, Nov/Dec 1994, page 40 Posted to EAT-L Digest 19 Mar 97 by lunchuck <[email protected]> on Mar 19, 1997
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