Mango scotch bonnet pepper salsa
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Large ripe mango; peeled, pitted, and diced | |
| ¼ | cup | Red onion; minced |
| ½ | Scotch bonnet pepper; seeded and minced | |
| 1 | Large lime; juice of | |
| 2 | tablespoons | Fresh cilantro; chopped |
| ½ | teaspoon | Cumin; ground |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | White pepper; ground |
Directions
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@...>