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Mango Rum Pepper Salsa

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Ingredients
  Firm ripe mangoes 2 Medium, peeled and diced to make 4 cups
  Red onion 1 Medium, diced
  Sweet red pepper 1 Small, diced to make 3/4 cup
  Cucumber 1 Medium, peeled and diced
  Hot pepper sauce/1/4 fresh minced scotch bonnet, seeded, deveined & minced fine 2 Teaspoon (Tortuga Hell-Fire)
  Seasoned salt 1 Teaspoon
  Fresh ground black pepper 1 Teaspoon
  Lime juice 2 Tablespoon
  Gold rum 2 Tablespoon (Tortuga)
  Fresh cilantro 2 Tablespoon, chopped
Directions

Combine all ingredients in a large bowl with a cover & stir well. Refrigerate for several hours to let flavors blend. Will keep covered for 3-4 days.

If you like this recipe and want to see more just like it, or to purchase a bottle of Tortuga Rum or their delicious rum cakes, visit www.tortugarumcakes.com

Recipe Summary

Cuisine: 
Caribbean
Course: 
Snack
Method: 
Mixing
Dish: 
Salsa
Restriction: 
Vegetarian
Interest: 
Everyday, Party

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