| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Appetizers, Mexican, Sauces and | 20 | Servings |
INGREDIENTS
| 1 | c | Onion, finely chopped |
| 2 | c | Mango, chopped |
| 2 | c | Tomato, chopped |
| 1 | c | Fresh cilantro leaves, chopped |
| 6 | Jalapeno peppers, seeded and chopped | |
| 1 | c | Bell pepper, seeded and chopped |
| 1/4 | ts | Black pepper |
| 1/4 | ts | Salt |
| 1/4 | c | Fresh lime juice |
| 1 | tb | Honey, warmed |
| 1/4 | ts | Oregano |
| 1/4 | ts | Basil |
| 2 | tb | Fresh garlic, crushed |
INSTRUCTIONS
If using fresh mangos, peel and then strip flesh from the seed with your hands, holding the fruit over a bowl so as to catch the juice also. If using mango fruit already prepared, use just the fruit, not the juice they are packed in. Jalepeno peppers can be replaced with any mildly hot peppers. The number can be adjusted to your taste for "heat." To intensify the heat, include the seeds in the salsa; be careful, though, because the seeds really do increase the heat. I recommend using latex gloves when working with the peppers and keeping your hands away from sensitive parts of your body. The bell peppers can be green, yellow and/or red, depending on what's available and what you might like to add for color. Mix all of the ingredients together, stirring after each ingredient, put the mango in last to avoid crushing it. Let the salsa stand for several hours or overnight in a sealed container. Stir, taste and adjust peppers or other spices to taste. Serve with tortilla chips, on eggs, or anyway that suits your taste. Recipe by: Art Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Beach_Bum@usa.net" <Beach_Bum@usa.net> on Apr 29, 1997
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