INGREDIENTS

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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