RECIPE:Mango Habanero Salsa & Fresh Pico De Gallo, with Wholewhea

Mango Habanero Salsa & Fresh Pico De Gallo, with Wholewheat Chips

Servings: 6-8 Serving Size: 6 Chips INGREDIENTS 10 tomatoes (medium) 5 g. Coriander 4 Whole Wheat Tortillas 3 Onions (medium-small) 3 Large Mangos 1-2 small Habanero Peppers 2 Tbsp Minced Cilantro 2 Tbsp Minced Spring Onions 2 tsp. habanero diced 2 tsp. cumin seeds ground 2 Limes INSTRUCTIONS: Salsa: Dice (or SlapChop) the Mango into medium small chunks. Put in a bowl. Finely dice Habanero Peppers (between 1-2 peppers, depending on heat preference). Mix into bowl. Mince Cilantro and Spring onions, and add to bowl. Squeeze Lime Juice into bowl, and mix together, and store in fridge. Pico De Gallo: Finely Chop and Mix together the following ingredients: 10 tomatoes 3 onions 5 g. coriander 1 tsp. fresh garlic 2 tsp. habanero diced 2 tsp. cumin seeds ground 1 juiced lime Chips: With a pizza roller or an knife, cut the tortillas into wedges. In a non stick skillet, cook the wedges on each side until they begin to brown lightly. Remove from heat.

PREPARE & SERVE:

1. Allow Chips to cool for 3-5 min.
2. Arrange Chips and Salsa on a plate and serve COLD.
3. Enjoy!