*While this may sound like too much trouble, with a food processor its fast to make and if you ever try it, I believe you'll agree with me that it's totally worth any trouble. Normally I don’t use the saltine crackers with this salsa like depicted below but was out of tortilla chips when I wanted to shoot the picture and this seriously goes well on anything.
Numerous years ago I meet a Trinidadian girl while visiting a friend at the hospital and she turned me onto an old family recipe which I promptly started making. While this is not her original recipe but my own deviation or what I could remember of hers, it's great none the less. I’m guessing many of you northern members can’t find green mangos but if you ever get your hands on one and try this you’ll be blown away ...
Ingredients:
Uses:
If you want to check out my glog click here.
Numerous years ago I meet a Trinidadian girl while visiting a friend at the hospital and she turned me onto an old family recipe which I promptly started making. While this is not her original recipe but my own deviation or what I could remember of hers, it's great none the less. I’m guessing many of you northern members can’t find green mangos but if you ever get your hands on one and try this you’ll be blown away ...
Ingredients:
- 1 green or un-ripened mango, diced
- 1 scotch bonnet pepper (with seeds)
- 1/4 cup chopped red onion
- 2 tbs chopped fresh cilantro
- Coarse salt and freshly ground black pepper to taste
- Drizzle or more of olive oil (to taste)
- Juice of 1/2 lime or less (to taste)
Uses:
- Serve cold with grilled fish, sushi fish, shrimp or cracked conch
- Any dish that would go well with a nice picante and tangy cold salsa
- On your favorite crackers either plain or with a 1/3 of a shrimp on each
- In a burrito or wrap
- In a sandwich
- In in lieu of chimichurri sauce (add more cilantro in this case)
If you want to check out my glog click here.
