1 serrano chile, minced with seeds
1 mango, peeled, pitted, and diced
2 tablespoons fresh tamarind pulp*
1 slice white onion, pan-roasted until dark brown and soft, then diced
1 clove garlic, pan-roasted until brown and soft, then peeled and minced
1 tablespoon minced fresh cilantro
1/2 cup diced raw red-bell pepper
* Found in some gourmet food stores. Omit from recipe if unavailable.
In a bowl, mix together all ingredients. Serve cold or at room temperature on grilled pork, shrimp, or chicken. Makes about 2 cups.