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."
photo by Katzen
- Ready In:
- 10mins
- Ingredients:
- 5
- Yields:
-
1 Cup
- Serves:
- 4
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
- Peel the mango or papaya, discard stone or seeds, and chop the fruit. Combine with the remaining ingredients.
- Spoon the salsa into a jar, cover tightly, and refrigerate. It will keep for a month.
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Reviews
-
Yummo! Love mango salsa`s. I did add some cilantro. Thanks for yummy goodness.
RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.
