| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Spanish |
Dip |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Safflower oil |
| 1 |
lg |
Onion; red, purple or yellow Spanish |
| 2 |
|
Green chiles; Jalapeno, finely chopped |
| 2 |
|
Mangoes; ripe, finely chopped |
| 2 |
|
Tomatoes; ripe, preferably Roma (Italian) |
| 2 |
|
Limes; freshly squeezed juice |
| 1 |
tb |
Soft brown sugar; adjust the amount according to taste |
|
|
Salt |
|
|
Black pepper; freshly ground |
INSTRUCTIONS
Date: Thu, 21 Mar 1996 14:45:59 +0700
From: Chris Kridakorn - Odbratt <chrisko@mozart.inet.co.th>
Heat the oil on medium-high in a small sauce-pan and cook the onion and
chile until translucent and soft, about 5 min. Add the mangoes and tomatoes
and simmer slowly under cover for another 30 minutes. Add the lime juice
and sugar, season to taste. Enjoy hot or chilled.
CHILE-HEADS DIGEST V2 #272
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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