marsha-tbay
Well-known member
Mango Pico de Gallo
6 mild long green chilies, such as Anaheim or New Mexican, roasted,
peeled, and chopped (about 1 cup)
1 large firm but ripe mango, peeled and cubed
1 large firm but ripe tomato cored, seeded, and coarsely chopped
3/4 cup diced red onion
1 to 2 fresh jalapenos, stemmed and minced
3 tablespoons fresh lime juice
3/4 teaspoon salt
1/3 cup finely chopped cilantro
In a bowl, combine the green chilies, mango, tomato, onion,
jalapenos, lime juice, and salt.
Cover and refrigerate for up to 1 hour, to blend the flavors. Just
before serving, stir in the cilantro and adjust the seasoning. 4
cups.
Food hunter, Yahoo Spicy Vegetarian group
6 mild long green chilies, such as Anaheim or New Mexican, roasted,
peeled, and chopped (about 1 cup)
1 large firm but ripe mango, peeled and cubed
1 large firm but ripe tomato cored, seeded, and coarsely chopped
3/4 cup diced red onion
1 to 2 fresh jalapenos, stemmed and minced
3 tablespoons fresh lime juice
3/4 teaspoon salt
1/3 cup finely chopped cilantro
In a bowl, combine the green chilies, mango, tomato, onion,
jalapenos, lime juice, and salt.
Cover and refrigerate for up to 1 hour, to blend the flavors. Just
before serving, stir in the cilantro and adjust the seasoning. 4
cups.
Food hunter, Yahoo Spicy Vegetarian group