Tuesday, November 13, 2012

Cooking: Lao American Spirit Salsa

Named because it incorporates both the ghost pepper and the Fantome du Laos tomatoes, which are said to glow on the vine at night when spirits are present.

2 mangos, peeled and chopped
2 small peaches, halved and diced into 1/2-inches
2 Fantome du Laos tomatoes, chopped
2 Beefmaster tomatoes, chopped
1/4 to 1/2 Ghost Pepper (Naga Bhut Jolokia) thinly diced.
1 white onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup fresh pineapple, diced
1 cup fresh cilantro, chopped
1 clove garlic, minced
2 tablespoons lime juice
1 teaspoon fish sauce or salt
2 tablespoons white sugar, or to taste
3/4 cup coconut water

Place the mango, peach, tomatoes, ghost peppers, onion, red pepper, yellow pepper, pineapple, and cilantro in a mixing bowl. Stir in the garlic, lime juice, fish sauce or salt, sugar, and coconut water. Cover and refrigerate at least 1 hour before serving. And watch out for ghosts, obviously.

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