| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Caribbean | 4 | Servings | |
INGREDIENTS
| 1 | Large ripe mango; peeled, pitted, and diced | |
| 1/4 | c | Red onion; minced |
| 1/2 | Scotch bonnet pepper; seeded and minced | |
| 1 | Large lime; juice of | |
| 2 | tb | Fresh cilantro; chopped |
| 1/2 | ts | Cumin; ground |
| 1/2 | ts | Salt |
| 1/4 | ts | White pepper; ground |
INSTRUCTIONS
Combine all of the ingredients in a mixing bowl and blend thoroughly. Refrigerate for one hour before serving to allow the flavors to meld together. Serve as a condiment with grilled swordfish, kingfish, or mahi mahi, or toss with sauteed jumbo shrimp. Yield: Makes about two cups. Spice advice: Blend in a few drops of your favorite Caribbean hot sauce to the salsa just before serving. Recipe By : Jay Solomon in Caribbean Travel & Life Posted to CHILE-HEADS DIGEST V3 #156 Date: 10 Nov 96 01:21:48 EST From: Jim Mehl <[email protected]>
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