El Restaurante Mexicano
Summer 2002
Recipe by Chef Allen Susser, courtesy of Triton International
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Mango and Guava Salsa Makes 6 servings | |||
| 2 | c. thawed frozen mango chunks, diced | ||
| 1 | c. thawed frozen guava chunks, diced | ||
| 1 | red bell pepper, seeded, de-ribbed and finely diced | ||
| 1 | red onion, finely diced | ||
| 1 | jalapeño pepper, seeded and minced | ||
| 2 | T. fresh cilantro, minced | ||
| 2 | t. ground cumin | ||
| 1 | t. kosher salt | ||
| 3 | T. olive oil | ||
| Juice of 1 lime | |||
| In large bowl, combine the
mangos, guava, bell pepper, onion, jalapeño pepper and cilantro. Add
the cumin, salt, olive oil and lime juice and stir to blend. Cover and refrigerate for at least 1 hour. Lasts for up to two days.
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