Mango Scotch Bonnet Pepper Salsa


Recipe By : Jay Solomon in Caribbean Travel & Life

1 large ripe mango - peeled, pitted, and diced
1/4 cup red onion - minced
1/2 Scotch bonnet pepper - seeded and minced
1 large lime - juice of
2 tablespoons fresh cilantro - chopped
1/2 teaspoon cumin - ground
1/2 teaspoon salt
1/4 teaspoon white pepper - ground

Combine all of the ingredients in a mixing bowl and blend thoroughly.

Refrigerate for one hour before serving to allow the flavors to meld
together.

Serve as a condiment with grilled fish or toss with sauteed jumbo shrimp.

Yield: Makes about two cups.


Source: "http://easyweb.easynet.co.uk/~gcaselton/chile/chile.html"