Mango Salsa

2 ripe mangos

1/2 small red onion

1 serrano pepper (stem, ribs, seeds removed)

1/2 bunch cilantro leaves

Juice of 1 large lime

Salt & Pepper (to taste)

Wash mango, remove skin and chop flesh into bite sized cubes.  Place in a glass bowl.  Finely dice red onion and chop cleaned cilantro.  Add seasonings and lime juice.   Toss to combine and cover.  Allow to sit and let the flavors marry.  Serve immediately or refrigerate until ready to serve.  Yum!

Chef note: for a hearty variation on this classic, add a can of well rinsed organic black beans.  Pairs well with Pumpkin Wheat Beer by Shock Top.

Hot Passionfruit Dip

Kick up your Crudite platter with the addition of this sweet and spicy dip inspired by sauces served at some of Maui's finest upscale restaurants.

Hot Passionfruit Dip

2 T Passionfruit jelly

2 t Rice Wine Vinegar

2 t Sambal Oelek (Ground Fresh Chili Paste)

1 t Soy Sauce

1 t Toasted Sesame Oil

1 t Sugar

Whisk all ingredients together and serve immediately.  Makes a great dip for bread, crackers, chips and french fries.