Charred mango salsa
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 6-inch Anaheim peppers | |
| Vegetable cooking spray | ||
| 1 | cup | Onions -- sliced 1/2\" thick |
| 2 | cups | Mango wedges -- 1/2 inch |
| Thick | ||
| ¼ | cup | Fresh lime juice |
| ¼ | cup | Cilantro -- chopped |
| 2 | tablespoons | Serrano pepper -- minced |
| 2 | tablespoons | Rice vinegar |
| ¼ | teaspoon | Ground pepper -- fresh |
| Ground | ||
| ⅛ | teaspoon | Salt |
Directions
Place Anaheim peppers on a baking sheet. Broil 3 inches from heat 15 minutes or until blackened, turning once. Place in a bowl; cover.
Let stand 10 minutes; remove skins. Cut peppers in half lengthwise; discard seeds and membranes. Coarsely chop, and set aside. Coat a skillet with cooking spray; place over medium-high heat until hot.
Add onion in a single layer; cook 5 minutes on each side. Remove onions; set aside. Recoat skillet with cooking spray; place mango in a layer in skillet, and cook 4 minutes. Chop mango, combine Anaheim peppers, onion, and mango in a bowl; stir in juice and remaining ingredients. Tony Ruppe, Four Seasons Hotel, Houston, Texas Recipe By : Cooking Light
From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking