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mango-salsa recipe

Date: Sun, 30 Mar 1997 08:26:43 -0500 (EST)
From: MSaviola@aol.com

This recipe is from Cooking Light, Nov/Dec 1994

Mango Salsa

1 large tomato (1/2 pound)
1 small green pepper (1/4 pound)
1 cup diced peeled mango
1/4 cup diced red onion
2 1/2 T finely chopped fresh cilantro
2 T sliced green onions
2 1/2 tsps. finely chopped serrano or jalapeno pepper
1/4 tsp ground cumin
1 clove garlic minced

Cut the tomato in half crosswise; remove the seeds and strain,
reserving 2 T of juice.  Dice tomato; then combine reserved juice and
tomato in bowl, and set aside.  Cut bell pepper in half lengthwise,
and discard seeds and membranes of 1 half; reserve remaining half for
another use.  Place bell pepper half, skin side up, on foil-lined
baking sheet, and flatten pepper with palm of hand.  Broil 3 inches
from heat for 10 minutes or until blackened and charred.  Place in
zip-top heavy-duty plastic bag, and seal; let stand for 15 minutes.
 Peel and discard skin; dice bell pepper.
Add bell pepper, mango, and the next 6 ingredients to tomato mixture, and
stir well.  Cover and chill.

kwvegan vegan