Mango chile salsa

Yield: 1 servings

Measure Ingredient
2 \N Ripe mangoes
¼ cup Fresh lime juice
¼ cup Chopped fresh cilantro
2 tablespoons Chopped jalapeno pepper
1 small Red bell pepper
1 \N Red onion
1 \N Garlic clove; minced
¼ cup Pineapple juice
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste

Peel, seed and chop mangoes. Cut red onion into long, thin strips. Combine all ingredients in a mixing bowl; stir to combine. Serve with grilled fish or shrimp. To store, cover and refrigerate up to 2 days. Makes about 3 cups.

Source: "Martha Stewart Living Magazine, May 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "3 cups" Per serving: 153 Calories (kcal); 1g Total Fat; (3% calories from fat); 4g Protein; 37g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

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