Recipe - Mango Scotch Bonnet Pepper Salsa

1 Large ripe mango; peeled,
pitted, and minced
One fourth cup Red onion; minced
One half Scotch bonnet pepper; seeded
and minced
1 Large lime; juice of
2 tablespoon Fresh cilantro; chopped
One half teaspoon Cumin; ground
One half teaspoon Salt
One fourth teaspoon White pepper; ground

Combine all of the ingredients in a mixing bowl and blend thoroughly.
Refrigerate for one hour before serving to allow the flavors to meld
together. Serve as a condiment with grilled swordfish, kingfish, or mahi
mahi, or toss with sauteed jumbo shrimp. Yield: Makes about two cups. Spice
advice: Blend in a few drops of your favorite Caribbean hot sauce to the
salsa just before serving.
Recipe By : Jay Solomon in Caribbean Travel & Life

Posted to CHILEHEADS DIGEST V3 #156

Date: 10 Nov 96 01:21:48 EST

From: Jim Mehl 72425.257@CompuServe.COM