| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 gross | Tomato, (1/2 pound) |
| 1 klein | Green bell pepper, (1/4 pound) |
| 1 Tasse | Diced peeled mango |
| 1/4 Tasse | red onion diced |
| 2 1/2 Esslöffel | cilantro fresh, finely chopped |
| 2 Esslöffel | green onions sliced |
| 2 1/2 Teelöffel | Finely chopped serrano or jalapeno pepper |
| 1/4 Teelöffel | ground cumin |
| 1 | cloves garlic minced |
|
Cut the tomato in half crosswise; remove the seeds and strain, reserving 2 tablespoons of juice. Dice the tomato; then combine reserved juice and tomato in a bowl, and set aside.
Cut bell pepper in half lengthwise, and discard seeds and membranes of 1 half; reserve remaining half for another use.
Place bell pepper half, skin side up, on a foil-lined baking sheet, and flatten pepper with palm of hand. Broil 3 inches from heat for 10 minutes or until blackened and charred. Place in a zip-top heavy-duty plastic bag, and seal; let stand for 15 minutes. Peel and discard skin; dice bell pepper.
Add bell pepper, mango, and the next 6 ingredients to tomato mixture, and stir well. Cover and chill. Yield: 2 cups (serving size: 1/4 cup).
|
|
Anmerkungen zum Rezept:
|
