Wednesday, February 14, 2007
TROPICAL SALSA
INGREDIENTS - 1/2 cup finely-chopped red onion - 2 mangoes (or 2 papaya or 6 nectarines), peeled and diced small - 2 Tbsp. fresh lime juice, or to taste - 1/2 cup finely-minced fresh cilantro leaves - 1-2 Tbsp. rice vinegar, or to taste DIRECTIONS Place chopped onion in a heatproof bowl (e.g. Pyrex) or measuring cup and add boiling water to cover. Let stand for a few minutes. In the meantime, mix fruit and juice in a large bowl. Add cilantro and vinegar and mix well. Drain onion and add to fruit mixture, mixing well. Taste, adding more vinegar and/or juice if desired. Salsa may be served immediately or can be stored, covered, in the refrigerator 2 to 3 days. |
