| 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 <jock@THIRD-WAVE.COM> on Mar 19, 1997
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