Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Large ripe mango; peeled, pitted, and diced |
| ¼ cup | Red onion; minced |
| ½ \N | Scotch bonnet pepper; seeded and minced |
| 1 \N | Large lime; juice of |
| 2 tablespoons | Fresh cilantro; chopped |
| ½ teaspoon | Cumin; ground |
| ½ teaspoon | Salt |
| ¼ teaspoon | White pepper; ground |
Combine all of the ingredients in a mixing bowl and blend thoroughly.
Refrigerate for one hour before serving to allow the flavors to meld together. Serve as a condiment with grilled swordfish, kingfish, or mahi mahi, or toss with sauteed jumbo shrimp. Yield: Makes about two cups. Spice advice: Blend in a few drops of your favorite Caribbean hot sauce to the salsa just before serving.
Recipe By : Jay Solomon in Caribbean Travel & Life Posted to CHILE-HEADS DIGEST V3 #156 Date: 10 Nov 96 01:21:48 EST
From: Jim Mehl <72425.257@...>