Mango chile salsa
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Ripe mangoes | |
| ¼ | cup | Fresh lime juice |
| ¼ | cup | Chopped fresh cilantro |
| 2 | tablespoons | Chopped jalapeno pepper |
| 1 | small | Red bell pepper |
| 1 | Red onion | |
| 1 | Garlic clove; minced | |
| ¼ | cup | Pineapple juice |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
Directions
Peel, seed and chop mangoes. Cut red onion into long, thin strips. Combine all ingredients in a mixing bowl; stir to combine. Serve with grilled fish or shrimp. To store, cover and refrigerate up to 2 days. Makes about 3 cups.
Source: "Martha Stewart Living Magazine, May 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "3 cups" Per serving: 153 Calories (kcal); 1g Total Fat; (3% calories from fat); 4g Protein; 37g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.
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