Ingredients
-
4
-
4
-
6
-
1
-
1 - 2
-
1/2
-
12
-
1/2
-
-
-
-
-
-
-
Directions
Marvellous Mango Salsa, This appeared in the Food section of the Ottawa Citizen, Jan30/02 and was the first prize winner at the cook off sponsored by the Scottsdale Visitors Bureau, their second annual salsa challenge The originator, Timothy Festeryga, is a chef at the prestigious Ottawa, Ont Hotel Chateau Laurier, now part of the Fairmont Group of hotels Mr F says it goes well with corn chips or any white meat (chicken , pork) or seafood I know you asked for a chutney but this Canadian recipe for a salsa recipe (spicy) took the gold at the Grand Canyon State culinary cook off in Scottsdale, Arizona this past year for Timothy Festeryga of Ottawa, Canada, a chef at the prestigious hotel Chateau Laurier in Ottawa It was printed in the Ottawa Citizen newspaper Jan 30/02 I hope you will try it Bon apetite!, Oh, yes! Fabulous combination of tastes and textures But, I did not cook anything – we had it all raw, and what a hit! Will now be a favourite every time there are mangoes in the shops – like now!!!, This appeared in the Food section of the Ottawa Citizen, Jan30/02 and was the first prize winner at the cook off sponsored by the Scottsdale Visitors Bureau, their second annual salsa challenge The originator, Timothy Festeryga, is a chef at the prestigious Ottawa, Ont Hotel Chateau Laurier, now part of the Fairmont Group of hotels Mr F says it goes well with corn chips or any white meat (chicken , pork) or seafood I know you asked for a chutney but this Canadian recipe for a salsa recipe (spicy) took the gold at the Grand Canyon State culinary cook off in Scottsdale, Arizona this past year for Timothy Festeryga of Ottawa, Canada, a chef at the prestigious hotel Chateau Laurier in Ottawa It was printed in the Ottawa Citizen newspaper Jan 30/02 I hope you will try it Bon apetite!
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Steps
|
1
Done
|
Peel and Dice Mangoes to About 1/4 Inch (1cm) Dice. Set Aside. |
|
2
Done
|
Peel Tomatoes and Remove Seeds, Then Chop Rough. Set Aside. |
|
3
Done
|
Mince Together Shallots, Ginger, Habanero (s), Including Seeds. Set Aside. |
|
4
Done
|
in Large Frypan, Heat Half the Oil on Medium Heat. |
|
5
Done
|
Gently Saute Shallots, Ginger, Pepper Mixture. |
|
6
Done
|
When Shallots Are Golden Brown Add Remaining Oil and Mangoes. |
|
7
Done
|
Saute Until Warmed Through. |
|
8
Done
|
Blend in Tomatoes, Olives, Cilantro and Simmer Until Mangoes Soft. |
