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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
5
Chile
Habanero
Meal/Course
Appetizer/Hors d'oeuvre
Side Dish
Serves
6
  • 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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