Mango Relishsalsa 1 ripe mango (peeled) -- 1 pitted and diced 2 tablespoon red bell pepper (peeled) -- 1 finely diced 3 tablespoon jicama -- diced 1 tablespoon fresh cilantro -- chopped 1 tablespoon serrano chile -- minced 1 juice of 1 lime 1/2 teaspoon salt In a mixing bowl, combine all the ingredients. Keep refrigerated. Serve with Black Bean-Goat Cheese Enchiladas or grilled meats or poultry. Chef's Notes: This recipe is included in chef Stephan Pyles cookbook, __The New Texas Cuisine__, Morrow, 1993, ($35.00). Recipe By : Stephan Pyles in __The New Texas Cuisine__ |
