Mango Relishethnic, salsa 1.00 ripe mango (peeled) -- 1.00 pitted and diced 2.00 tablespoon red bell pepper (peeled) -- 1.00 finely diced 3.00 tablespoon jicama -- diced 1.00 tablespoon fresh cilantro -- chopped 1.00 tablespoon serrano chile -- minced 1.00 juice of 1 lime 0.50 teaspoon salt In a mixing bowl, combine all the ingredients. Keep refrigerated. Serve with Black Bean-Goat Cheese Enchiladas or grilled meats or poultry. Chef's Notes: This recipe is included in chef Stephan Pyles cookbook, __The New Texas Cuisine__, Morrow, 1993, ($35.00). Recipe By : Stephan Pyles in __The New Texas Cuisine__ |
