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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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A very simple caribbean salsa which can be stored for up to a month and used as a condiment on vegetables or fish, or just serve it with chips. Not for the faint of heart (or should I say heat!) Of course, the heat depends on the size and heat of your chili. From Sundays at Moosewood. Ingredients:
1 ripe mangoes or 1 ripe papaya, diced |
1 red chili pepper, minced |
1 garlic clove, minced |
1 lime, juice of |
salt & freshly ground black pepper |
Directions:
1. Peel the mango or papaya, discard stone or seeds, and chop the fruit. Combine with the remaining ingredients.
2. Spoon the salsa into a jar, cover tightly, and refrigerate. It will keep for a month.
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