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Mango Rum Pepper Salsa

Mango Rum Pepper Salsa
2 medium ripe but firm mangos, peeled & diced (about 4 cups)
1 medium red onion, diced
1 small red sweet pepper, diced (about 3/4 cup)
1 medium cucumber, peeled & diced
2 teaspoons Tortuga Hell-Fire Hot Pepper Sauce
OR 1/4 fresh minced Scotch bonnet, seeded, deveined & minced fine
1 teaspoon seasoned salt
1 teaspoon fresh ground black pepper
2 tablespoons lime juice
2 tablespoons Tortuga Gold Rum
2 tablespoons fresh cilantro, chopped

Combine all ingredients in a large bowl with a cover & stir well. Refrigerate for several hours to let flavors blend. Will keep covered for 3-4 days.