Mango Tango Salsa Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 small: Red Onion, chopped
1 large: Ripe Mango, cubed
6 each: Plum (Roma) Tomatoes, seeded and diced
3 tbsp: Lime Juice,
3/4 tsp: Salt,
1/2 tsp: Black Pepper,
2 tbsp: Extra Virgin Olive Oil,
5 each: Sprigs Fresh Coriander, chopped
5 each: Sprigs Italian Parsley, chopped
Directions:
MANGO SALSA
Chef Francisco Rivera of Galileo serves this jazzy salsa on greens
with tender-sweet leaf-wrapped sea scallops. He marinates the
scallops briefly with a sprinkle of olive oil, black pepper, chopped
basil and garlic, wraps them in vine leaves and grills them on an
oiled grill 3 minutes a side.
Mix ingredients gently and let sit several hoursto blend flavors.
Serve at room temperature. Excellent with fish.
From An Article: Mango Tango by Cynthia David in The Toronto Sun of 19
July, 1995.
Transcribed By: S. Lefkowitz
Source from luhu.jp
Chef Francisco Rivera of Galileo serves this jazzy salsa on greens
with tender-sweet leaf-wrapped sea scallops. He marinates the
scallops briefly with a sprinkle of olive oil, black pepper, chopped
basil and garlic, wraps them in vine leaves and grills them on an
oiled grill 3 minutes a side.
Mix ingredients gently and let sit several hoursto blend flavors.
Serve at room temperature. Excellent with fish.
From An Article: Mango Tango by Cynthia David in The Toronto Sun of 19
July, 1995.
Transcribed By: S. Lefkowitz
Source from luhu.jp
Tags
Fruit