Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2 \N | 6-inch Anaheim peppers |
| \N \N | Vegetable cooking spray |
| 1 cup | Onions -- sliced 1/2\" thick |
| 2 cups | Mango wedges -- 1/2 inch |
| \N \N | Thick |
| ¼ cup | Fresh lime juice |
| ¼ cup | Cilantro -- chopped |
| 2 tablespoons | Serrano pepper -- minced |
| 2 tablespoons | Rice vinegar |
| ¼ teaspoon | Ground pepper -- fresh |
| \N \N | Ground |
| ⅛ teaspoon | Salt |
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