(makes about 96 servings)
Ingredients:
- 2 mangoes, diced
- 1 medium red onion, diced
- 1 cucumber, peeled, seeded, and diced
- 2 jalapeno peppers, seeded and minced*
- 1/4 cup fresh cilantro, chopped
- 1/2 tablespoons ancho chile powder
- 2 large limes, juiced
- 2 tablespoons olive oil
- Salt and pepper, to taste (not calculated in Nutrition Facts label)
Directions:
- Combine all ingredients in a bowl and serve with your favorite low-fat chips or fresh vegetable sticks.
- Serving suggestions: Use as a dip with any of our chip, cracker or pretzel recipes online at www.metrokc.gov/health/nutrition/cookbook.htm#appetizers . Also makes a great topping for roasted chicken or fish.
Warning! Hot peppers can burn sensitive skin and especially eyes. Wear kitchen gloves when working with jalapeno peppers or place a regular plastic bag around your hand. Keep your fingers away from your eyes.
Reprinted with the permission of King County. © 2008 King County
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