Yield: 4 Servings
|1 \N||Ripe mango; peel, pit, dice|
|¼ cup||Red onion; minced|
|1 \N||Habanero chile|
|2 tablespoons||Lime juice|
|1 tablespoon||Fresh cilantro; minced|
|¼ teaspoon||Ground cumin|
|¼ teaspoon||White pepper|
Recipe By: Chile Pepper Magazine - Feb 93: Here is a fruity, tropical twist on traditional salsa. The sweet, luscioius flaor of mango is wornderfully juxtaposed with the searing bite of the habanero.
Combine all of the ingredients in a bowl and mix thoroughly. Refrigerate for 1 hour. Serve with grilled fish, chicken, or lamb. Yield: 2 cups, Heat Scale: Hot.
NOTES : By Jay Solomon author of Taste of the Tropics, chef and owner of Jay's Cafe at Clinton Hall in Ithaca, NY.
Contributed to Chile-Heads by timchampney@...
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .