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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This quick and easy recipe combines tropical and Mexican ingredients to produce a fresh, crisp salsa that is a great addition to lighter fare such as chicken or fish. Use as topping on yoghurt for a hot and cool but tasty summer dessert. As with all of my recipes calling for Habanero Peppers, you as chef, can substitute with any other type of peppers. For instance: If you only have jalapenos, then substitute. From The Pepper Pantry: Habanero by Dave DeWitt and Nancy Gerlach. Ingredients:
1 habanero pepper, deseeded and destemmed, minced |
1 mango, finely diced |
6 tomatillos, husks removed, finely diced |
3 tablespoons green onions, finely chopped (including the green tops) |
1 garlic clove, minced |
1/4 cup chopped fresh cilantro |
2 tablespoons olive oil |
1 lime, juice of |
Directions:
1. Combine all ingredients in a nonreactive bowl.
2. Allow to sit for at least an hour (preferably 2 or more) before serving to let the flavors marry .
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