Gunpowder Mango Salsa
This fruity salsa is sweet on the lips, then bites back.1 h 40 m 2
- 1 tbsp. gunpowder tea leaves
- 1 c. water
- 2/3 c. sugar
- zest and juice of 1 lime
- 1 mango, peeled and diced
- 1 c. dried cherries
- 1 jalapeno, seeded and sliced very small
Boil water. Pour boiling water over tea; cover and let stand for 15 min., or until dark brown and slightly bitter.
Strain water into a small sauce pan. Bring to a boil and add sugar, zest, and lime juice. Continue to boil until liquid reduces to half, about 15 min., stirring often.
Place mango, cherries, and jalapeno in a bowl. Pour syrup over the mixture. Cover and chill.
Either serve with syrup for a sweeter salsa, or strain syrup off to accent the jalapeno.