Side Pannel
Mango Salsa
Ingredients List
- 1 lg Tomato, (1/2 pound)
- 1 sm Green bell pepper, (1/4
- -pound)
- 1 c Diced peeled mango
- 1/4 c Diced red onion
- 2 1/2 tb Finely chopped fresh
- -cilantro
- 2 tb Sliced green onions
- 2 1/2 ts Finely chopped serrano or
- -jalapeno pepper
- 1/4 ts Ground cumin
- 1 Clove garlic, minced
Directions
Cut the tomato in half crosswise; remove the seeds and strain, reserving 2
tablespoons of juice. Dice the tomato; then combine reserved juice and
tomato in a bowl, and set aside.
Cut bell pepper in half lengthwise, and discard seeds and membranes of 1
half; reserve remaining half for another use.
Place bell pepper half, skin side up, on a foil-lined baking sheet, and
flatten pepper with palm of hand. Broil 3 inches from heat for 10 minutes
or until blackened and charred. Place in a zip-top heavy-duty plastic bag,
and seal; let stand for 15 minutes. Peel and discard skin; dice bell
pepper.
Add bell pepper, mango, and the next 6 ingredients to tomato mixture, and
stir well. Cover and chill. Yield: 2 cups (serving size: 1/4 cup).
tablespoons of juice. Dice the tomato; then combine reserved juice and
tomato in a bowl, and set aside.
Cut bell pepper in half lengthwise, and discard seeds and membranes of 1
half; reserve remaining half for another use.
Place bell pepper half, skin side up, on a foil-lined baking sheet, and
flatten pepper with palm of hand. Broil 3 inches from heat for 10 minutes
or until blackened and charred. Place in a zip-top heavy-duty plastic bag,
and seal; let stand for 15 minutes. Peel and discard skin; dice bell
pepper.
Add bell pepper, mango, and the next 6 ingredients to tomato mixture, and
stir well. Cover and chill. Yield: 2 cups (serving size: 1/4 cup).
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