River Rat
Active Member
Ingredients •
1 ripe mango, peeled, pitted and dices
• 1/4 cup diced red onion
1 red pepper diced
• 1 jalapeño pepper, seeded and minced
• 2 tbsp. lime juice
• 1 tbsp. minced fresh cilantro
• 1/4 tsp. ground cumin
• 1/4 tsp. white pepper
• 1/4 tsp. salt
Preparation Combine all of the ingredients in a bowl and mix thoroughly. Refrigerate for at least1 hour.
Produce
Onions (Red) sweet are best
Mango
Peppers( red)
Lime
Jalapeno Pepper (the heat comes from the seeds..I take them all out.)
cilantro
Take some Kirkland sweet Mesquite rub (Costco), and pour onto a plate or waxed paper. Lay your halibut on it ...both sides. Toss into frying pan with a little butter...do not overcook. Serve with Mango/Jalpeno salsa.. They really do go good together.
I have learned silence from the talkative, toleration from the intolerant, and kindness from the unkind; yet strange, I am ungrateful to those teachers.
1 ripe mango, peeled, pitted and dices
• 1/4 cup diced red onion
1 red pepper diced
• 1 jalapeño pepper, seeded and minced
• 2 tbsp. lime juice
• 1 tbsp. minced fresh cilantro
• 1/4 tsp. ground cumin
• 1/4 tsp. white pepper
• 1/4 tsp. salt
Preparation Combine all of the ingredients in a bowl and mix thoroughly. Refrigerate for at least1 hour.
Produce
Onions (Red) sweet are best
Mango
Peppers( red)
Lime
Jalapeno Pepper (the heat comes from the seeds..I take them all out.)
cilantro
Take some Kirkland sweet Mesquite rub (Costco), and pour onto a plate or waxed paper. Lay your halibut on it ...both sides. Toss into frying pan with a little butter...do not overcook. Serve with Mango/Jalpeno salsa.. They really do go good together.
I have learned silence from the talkative, toleration from the intolerant, and kindness from the unkind; yet strange, I am ungrateful to those teachers.
