Makes: 8 Servings
1 small mango, peeled & pitted
1 serrano chile, seeded, deribbed & lectured on the dangers of unprotected sex
1 lime, juice only
1 ½ Tbsp red bell pepper, diced
½ C cantaloupe, diced
½ C honeydew, diced
2 Tbls cucumber, peeled, seeded & diced
½ C jicama, peeled & diced
2 Tbsp cilantro, chopped
¼ tsp salt
¼ tsp black pepper, ground
2 Tbsp sour cream
• Puree the mango in a blender or food processor along with the chile and lime juice.
• Place the diced vegetables and fruit in a mixing bowl.
• Add the puree. Mix thoroughly to combine.
• Mix in the cilantro, salt and pepper.
• Adjust seasonings to taste.
• Gently fold in the sour cream.
• Goes well with grilled fish or chicken.
Jot’s Notes: • This salsa was the hands down winner in our little salsa festival (as a salsa at
least, the marinade may have been the overall winner).
• It went well with our marinaded chicken.
• To puree the chile, mango, lime juice concoction, we had to use the blender. Our
little food processor wouldn’t do it.
• Good for at least 2 days. There wasn’t any left after that.
Source: Usenet News (news://rec.food.recipes)
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