Charred mango salsa

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

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