BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL PANTRY SAUCES, STOCKS, SOUPS, GRAVIES, CONDIMENTS, SALAD DRESSINGCHILI-MANGO SALSA
Ingredients:
½ cup sugar
¼ cup rice vinegar
1 orange, zested
1 orange, peeled, seeded, chopped
1 lime, peeled, seeded, diced
4 ea dates, chopped
2 clove garlic, minced
1 habanero, minced
1 tsp ground ginger
2 cups pineapple, diced
1 cup mango, diced
1 red bell pepper, minced
Method:
Combine sugar and vinegar; simmer 5 minutes; add orange, zest, lime, date, garlic and habanero; simmer for 30 minutes; add ground ginger, pineapple, mango and bell pepper; simmer for an additional 15 minutes; cool for service.
TO RECIPESprintable page

