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Mango Salsa
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    Mango Salsa

  • 1 large mango; peeled, in 5mm cubes
  • 1 small red pepper; in 5mm dice
  • 1 1/2 tablespoons fresh basil; finely chopped
  • 1 1/2 teaspoons red wine vinegar
  • 2 teaspoons lime juice
  • 1/2 teaspoon sugar
  • 1 jalapeno pepper; seeded, finely chopped
  • In a medium bowl, combine all the ingredients. Mix well. Allow to stand at room temperature for half an hour before serving or refrigerate for up to 24 hours. This does not hold up well and should be used quickly.
    Yield: 4 servings

    From: By: The Meatless Gourmet, Via: rec.food.recipes
    Posted By: "Helen Watson"
    Post Date: 26 Jul 1998

    *BACK TO FRUIT SALSA*







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