| |
|
Mango Salsa |
| Course |
Appetizer |
| Cuisine |
-- |
| Occasion |
-- |
| Name (optional) |
Dianne McCarty |
|
|
Time |
10 minutes |
|
Serves |
3 cups |
| Email (optional) |
diann.mccarty@gmail.com |
|
|
|
|
| |
|
|
Ingredients : |
|
1 Ripe Mango, peeled and chopped
1 Tomato
½ to 1 Orange or Yellow Bell Pepper
¼ cup Red Onion
a bit less ½ jalapeno pepper, finely chopped
Minced garlic to taste
Fresh Cilantro, chopped
¼ tsp TSTE HABENERO SUGAR - add more if desired |
|
| |
|
| How to Prepare : |
|
| This makes approximately 3 cups of salsa adjust quantities depending on how much salsa you want. If using prepared garlic (fresh minced in a jar), start with about 2 teaspoons. If using bulbs, press about 2 cloves through a garlic press Chop and dice all ingredients; combine in nonmetal bowl. Best if refrigerated for at least an hour to allow flavors to blend, but can be used immediately. This is a wonderful salsa to serve over grilled or baked fish! The chef recommends Mahi or Swordfish - brushed with olive oil, and lightly seasoned with Florida Sunshine... of course is it is fabulous as a snack with tortilla chips!! |
|
| |
|
|
|
|