Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 105 :: FISH WITHOUT FEAR
Caribbean Mango Salsa
Source: Big Flavor Cookbook by Steven Raichlen (Black Dog and Leventhal Publishing, 2003)
Serves: Makes about 1-1/2 cups
Advance
Preparation: 
Category: Sauces
Directions:
2 to 3 ripe mangoes
1 cucumber, peeled, seeded, and cut into 1/4-inch dice
4 large scallions, trimmed and finely chopped (about 1/2 cup)
1/2 red bell pepper, cut into 1/4-inch dice
1 tablespoon minced candied ginger or fresh ginger
1/2 to 1 Scotch bonnet, habanero, or other hot chile, minced
1/4 cup chopped fresh cilantro or mint
3 tablespoons rice vinegar or fresh lime juice, or to taste
2 tablespoons brown sugar, or to taste
Salt and freshly ground black pepper

Peel the mangoes and cut the flesh off the pits. Cut the flesh into 1/4-inch dice; you should have about 1-1/2 cups.

Put the mango, cucumber, scallion, bell pepper, chile pepper, mint, vinegar, and sugar in a nonreactive mixing bowl; season with salt and pepper. Stir to combine. Correct the seasoning with vinegar and sugar; the salsa should be highly seasoned. You can prepare the ingredients ahead of time, but dont mix them more than 20 minutes before serving.
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