Guest guest Posted June 4, 2006 Report Share Posted June 4, 2006 Mango-Habanero Salsa > Tejas Grill and Cantina > > Yield: 3 1/2 cups > > 2 ripe mangoes > > 2 to 3 fresh habanero peppers (see note) > > 1 red bell pepper, diced > > 1/2 medium red onion, minced > > 4 tomatillos > > 1/4 cup honey (see note) > > 2 tablespoons rice wine vinegar or cider vinegar > > 1/4 cup hot sauce (Tejas uses 's Red Hot brand) > > 1 1/2 teaspoons salt or to taste > > 3/4 teaspoon ground black pepper or to taste > > Cut mango fruit from pit; scoop fruit from peel and dice. Place in a large > bowl. Mince peppers and onion; add to bowl. Discard papery outer leaves > from > tomatillos; rinse tomatillos, dice and add to bowl. Add honey, vinegar, > hot > sauce, salt and black pepper; toss to mix well. > > Serve with tortilla chips or as a garnish for grilled fish. Salsa may also > be > used as a marinade or sauce for grilled chicken. > > Per ( 1/4-cup) serving: 48 calories; no fat (no calories from fat); > no saturated fat; no cholesterol; 0.5g protein; 11.5g carbohydrate; 10g > sugar; > 1g fiber; 361mg sodium; 6mg calcium; 112mg potassium. > > Note: Use gloves when handling habanero peppers. Honey is used to balance > the flavor of the salsa, but can be omitted if hotter salsa is desired. > Store > salsa in a nonreactive container, such as glass or ceramic. Gayla Always Enough Ranch Acampo, California http://bouncinghoofs.com/alwaysenough.html A day without Bill Barnhill is like a day without sunshine! aeranch@... Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.