Recipe by Katzen
A very simple caribbean salsa which can be stored for up to a month and used as a condiment on vegetables or fish, or just serve it with chips. Not for the faint of heart (or should I say heat!) Of course, the heat depends on the size and heat of your chili. From Sundays at Moosewood.
- 1 ripe mangoes or 1 ripe papaya, diced
- 1 red chili pepper, minced
- 1 garlic clove, minced
- 1 lime, juice of
- salt & freshly ground black pepper