Mango Scotch Bonnet Pepper Salsa

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Title: Mango Scotch Bonnet Pepper Salsa
Categories: None
Yield: 4 Servings

1 Large ripe mango; peeled,
-pitted, and diced
1/4 c Red onion; minced
1/2 Scotch bonnet pepper; seeded
-and minced
1 Large lime; juice of
2 tb Fresh cilantro; chopped
1/2 ts Cumin; ground
1/2 ts Salt
1/4 ts 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@CompuServe.COM>

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