Trinidad Mango Salsa

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.

• Ready In: 10 mins
• Serves: 4
• Yields: 1 Cup

Ingredients

• 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

Directions

1. Peel the mango or papaya, discard stone or seeds, and chop the fruit. Combine with the remaining ingredients.
2. Spoon the salsa into a jar, cover tightly, and refrigerate. It will keep for a month.