Mango Salsa

comments (0) July 31st, 2008

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KitchenGardener Magazine, archive

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Photo: Ken Chernus

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Ingredients:
1/2 large red bell pepper, cut into 1?4-in. squares
1/2 large green bell pepper, cut into 1?4-in. squares
1/2 red onion, diced
2 jalapeños, seeded and minced
1 clove garlic, minced
1/4 cup chopped fresh cilantro
2 tbsp. fresh lime juice
Salt and pepper
1 ripe mango, peeled, cut off the pit and cubed (about 1-1/2 cups)
Cayenne

Makes 2-1⁄2 cups

Combine red and green peppers, onion, jalapeños, garlic, cilantro, lime juice, and salt and pepper in a bowl. Mix well, then fold in the mango cubes. Season with cayenne. The mixture should be fairly spicy.

Note: This salsa is best assembled the day you plan to serve it.. It’s wonderful with Black Bean and Basmati Rice Salad.

Recipe by Debora Carl
February 1997
from issue #7