Mango-chile salsa

Yield: 1 Servings

Measure Ingredient
2 \N Ripe mangoes, peeled, seeded, and chopped (about l cup)
¼ cup Freshly squeezed lime juice
¼ cup Chopped fresh cilantro
2 tablespoons Chopped jalapeno pepper
1 small Red bell papper
1 \N Red onion, cut into long, thin slices
1 \N Clove garlic, minced
¼ cup Pineapple juice
\N \N Salt and pepper to taste

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.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by ellenmirvine@... (Ellen M Irvine) on Jul 09, 1997

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