Makes: 2 ½ cups
1 pint red raspberries
Meat of 2 mangoes, cut into chunks
½ C jicama, julienne
½ C red onion, minced
2 red fresno chiles, minced
Juice of 2 limes
2 Tbsp fresh-squeezed orange juice
2 Tbsp cilantro, finely chopped
1 bunch cilantro, chopped
1 tsp brown sugar
½ tsp mild New Mexico red chile powder
½ tsp table salt
• Mix all ingredients together, let blend for 2 hours.
• This tropical salsa is an unexpected addition to grilled fish, poultry and pork.
Source: Mad Coyote Joe (http://www.sonorangrill.com)
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