Great with NachosAurora Catering's

Creole Mango Salsa
Yield - 2 Quarts

Ingredients

1/2 LB ANAHEIM PEPPERS
1 LARGE RED BELL PEPPER
1 LARGE CREOLE TOMATO (Diced)
3 LARGE VERY RIPE MANGOS (De-seeded, skinned and diced)
1 MEDIUM YELLOW ONION (Diced fine)
1 MEDIUM RED ONION (Diced fine)
1 TBSP SMOKED/ROASTED GARLIC PUREE (See Recipe)
1/2 BUNCH CILANTRO (Chopped)

Method
Use a BBQ pit that is set up for grilling, lite charcoals. When the coals are ready, char the peppers until the skins turn dark brown or even black. Remove the peppers and place them in a Ziploc freezer bag for 10 minutes and allow them to cool. This technique will easily allow the skin to peel from the pepper’s meat. Use a fillet knife to remove the seeds, veins and stems from the peppers. Dice the peppers into 1/4 cubes.

Combine all ingredients in a large stainless steel bowl, cover and refrigerate.

Alternate Method
The peppers can be grilled on a gas BBQ pit or even under a broiler. The advantage of a charcoal grill is that it imparts a smoke flavor that is unmistakable.
The recipe calls for our Smoke/Roasted Garlic Pure because the smoky flavor adds to the salsa. Our Oven Roasted Onion Pure or even fresh minced garlic can be substituted.

Plate Presentation
Serve this salsa with our Cajun Quesada's, omelets and even as a chip dip.

Chef's Notes:
This is a good salsa that can be used on a buffet line or on a Chef manned station.

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright 1995 - 2008 Aurora Catering, Inc. All rights reserved.
Revised: September 23, 2008.