| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
lg |
Tangerines; peeled, seeded and sliced |
| 1 |
tb |
Hoisin sauce |
| 1 |
tb |
Minced gingerroot |
| 1 |
tb |
Chopped fresh cilantro |
| 1 |
tb |
Minced green onion |
| 1 |
tb |
Lime juice |
| 1/2 |
tb |
Scotch Bonnet; seeded and chopped, (habanaro pepper) |
INSTRUCTIONS
In a stainless steel bowl, combine all of the ingredients. Cover and
refrigerate for 1 hour before use. Makes 8 1/4-cup servings.
>"Spicy Tangerine Salsa" from The Great Citrus Book (Ten Speed). >from Pat
Hanneman (Kitpath) in 98-Feb to McRecipe
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 26,
1998
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