Mango softens the bite of striped Zebrange while lime keeps each spoonful lively.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 2 tsp finely diced Zebrange pepper, plus more to taste
- 250 g diced ripe mango
- 40 g finely diced red onion
- 2 tbsp lime juice
- 2 tbsp chopped cilantro
- 1/4 tsp fine salt
Method
- Wear gloves to cut the pepper. Combine mango and onion in a bowl.
- Fold in 2 tsp pepper, lime, cilantro and salt. Rest 5 minutes.
- Taste a spoonful with food before adding more pepper. Spoon over warm black bean tacos.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
More ways to use your harvest
Optional pepper variation: choose one of the varieties below and omit the named chile in this recipe. Mince a little ripe pepper flesh very finely and begin with a pinhead-sized amount mixed into the entire batch. Taste the finished mixture and increase gradually only if wanted. Heat varies widely; this is a seasoning option, not a spoon-for-spoon swap. Wear gloves and avoid touching your eyes.
What to cook next
- Biquinho Whipped Feta with Lemon and Parsley
- Roasted Habanada and White Bean Dip
- Aji Cachucha Black Beans with Lime
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
