Trinidad Mango Salsa
At a Glance
- Prep
- 10 minutes
- Total
- 10 minutes
- Servings
- 1 Cup, 4 serving(s)
Categories
- Condiments
- Salsa
- Sauces
- Caribbean
- Trinidadian
- No-cook
- Easy
- No-Cook
Dietary
- Low Cholesterol
- Low Protein
- Vegan
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
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.
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Equipment
Knife, cutting board, jar with lid
Ingredients
- 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
Instructions
Peel the mango or papaya, discard stone or seeds, and chop the fruit. Combine with the remaining ingredients.
Spoon the salsa into a jar, cover tightly, and refrigerate. It will keep for a month.
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