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Author Message
CheeseBall
Post subject: Mango-Habanero Salsa Tejas Grill and Cantina  PostPosted: Jun 13, 2006 - 09:15 PM





Sergeant Major
Hey SWOOP, you might lik this one!!

Devil+Fire

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 Frank'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.


Strain Cheese


                    
Cook, or be cooked. Have a nice day. Smile
 
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