Tomato and Mango Salsa
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Credit: James “Red” Scullion, CEC, CCE, chef-owner, Red’s on the Yukon, Fairbanks, Alaska
The National Culinary Review, December 2003
Ingredients
2 plum tomatoes, peeled and seeded
1 mango, peeled and seeded
1/2 white onion
1 teaspoon dry chile peppers
1 tablespoon honey
1 small garlic, minced
4 mint leaves, chiffonade
Salt and pepper, to taste
Instructions
Method: Cut tomatoes, mango, and onion into small dice. Combine all ingredients and add chile peppers, honey, garlic, and mint leaves. Season with salt and pepper. Let sit overnight to blend flavors. Serve the next day with entrée.
Tags
Sauce/Dressing/Rub, Side, The National Culinary Review, Vegetarian
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