Friday, September 17, 2010
Salsas are a wonderful way of spicing up foods and creating dips. Tastes & Treasures has Cowboy Caviar, page 180, and Corn Salsa, page 33.
Cherry Mango Salsa from Coup des Tartes Restaurant in Phoenix adds a new dimension with fruit.
½ pound pitted and coarsely chopped sweet or sour cherries
½ lime, juiced
½ red onion, minced
1 tablespoon finely chopped jalapeno pepper, seeds removed
1 tablespoon finely chopped cilantro
1 mango, diced
salt and pepper to taste
Combine all ingredients in a mixing bowl. Stir until blended. Cover and chill for 1 to 2 hours.
Makes 2 cups