Trinidad Mango Salsa

Katzen's Note:

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.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Serves: 4

Yield: 1.0 Cup

• 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.

Reviews

[Rita~]

Yummo! Love mango salsa`s. I did add some cilantro. Thanks for yummy goodness.