Yield: 8 servings
|2||6-inch Anaheim peppers|
|Vegetable cooking spray|
|1 cup||Onions -- sliced 1/2" thick|
|2 cups||Mango wedges -- 1/2 inch|
|¼ cup||Fresh lime juice|
|¼ cup||Cilantro -- chopped|
|2 tablespoons||Serrano pepper -- minced|
|2 tablespoons||Rice vinegar|
|¼ teaspoon||Ground pepper -- fresh|
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