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Hot Habanero Mango Bulgue Salad

Monday, 26 May 2008

Description

Mango and habanero offer a tantalizing salad combination. As always, be judicious with your use of the world's hottest chile -- remember you can always add more, but it's hard to take away the heat if you add too much.

Ingredients

At a glance

Cuisine

New Mexican

Vegetarian

Southwestern

Ingredient

Vegetable

Fruit

Chile peppers

Cooking Method

Microwave

Heat Level

Chile

Habanero

Meal/Course

Appetizer/Hors d'oeuvre

Side Dish

Serves

1 cup bulgur wheat

1 3/4 cup boiling water

2 mangoes, peeled, seeded and diced

1/2 cup carrot shredded

1/2 cup red bell pepper, cut into strips

1/2 cup cucumber, peeled and sliced

1/2 cup celery, thinly sliced

1/4 cup green onion, thinly sliced

3/4 cup diced papaya

1 tablespoon fresh lime juice

1/4 cup sweet rice vinegar

2 tablespoons chile oil

1/8 teaspoon fresh ginger, grated

1/8 teaspoon pressed garlic

1/4 habanero chile, seeds and stem removed, minced (or more to taste)

Methods/steps

Place the bulgur and boiling water in a microwave-safe casserole dish. Cover the dish and microwave on high for 5 minutes to hydrate. Remove the bulgur from the microwave and set aside to cool. In a large bowl, place the mangoes, carrot, red bell pepper, cucumber, celery, and onion.

Put all of the rest of the ingredients in a food processor and blend until smooth.

Add the cooled-down bulgur to the vegetable bowl, then pour the dressing over the entire mixture. Stir gently to coat and serve immediately.

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