Mango Salsaethnic, salsa 2.00 whole mangos 0.67 cup chopped red bell pepper 0.67 cup chopped green bell pepper 1.00 tablespoon minced seeded jalapeno -- 1.00 or 1.00 serrano pepper 1.00 teaspoon salt 0.50 teaspoon pepper Peel two 14- to 16-ounce ripe but firm mangos. Cut flesh away from the center pit. Dice. Place in medium bowl. Add sweet peppers. Add seasonings. Gently toss to blend. Refrigerate from 1 to 3 hours before serving. Recipe By : Jurassic Cove Cafe / Philip Costner, executive chef (1996) |
