| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
md |
Ripe mangoes |
| 1 |
sm |
Cucumber, peeled, diced (it says seeded, but I've never bothered) |
| 1 |
|
Ripe tomato |
| 1 |
|
Lime (lemon works, too!) , juice of |
| 1 |
pn |
Salt |
| 1/2 |
sm |
Fresh chile pepper, minced, or Tobasco or other hot pepper sauce to taste (I have always used Tobasco) (up to 1) |
| 1 |
tb |
Chopped, fresh cilantro (It says optional, but I don't really think so) |
INSTRUCTIONS
Moosewood Cooks at Home's mango salsa. I've included the recipe below. This
combination is divine!! Spicy and sweet mixed together.
Peel and chop the mangoes. In a large bowl, mix together the mangoes,
cucumber, tomato, lime juice, salt, chile or tabasco, and cilantro. Let
salsa sit for 10 minutes to allow the flavors to blend before serving.
Mango salsa keeps refrigerated for 2 or 3 days. Posted to fatfree digest
V97 #047 by Lyonne@aol.com on Apr 5, 1997
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