Mango Salsacomments (9) July 31st, 2008
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)
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
from issue #7
posted in: peppers, salsa, mangoes, sauce