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Top-ranked recipe named "Mango Scotch Bonnet Pepper Salsa"
Combine all of the ingredients in a mixing bowl and blend thoroughly. Refrigerate for one hour before serving to allow the flavors to meld together. Serve as a condiment with grilled swordfish, kingfish, or mahi mahi, or toss with sauteed jumbo shrimp. Yield: Makes about two cups. Spice advice: Blend in a few drops of your favorite Caribbean hot sauce to the salsa just before serving. Recipe By : Jay Solomon in Caribbean Travel & Life Posted to CHILE-HEADS DIGEST V3 #156 Date: 10 Nov 96 01:21:48 EST From: Jim Mehl <72425.257@CompuServe.COM>
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