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.

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