Wednesday, May 1, 2013

Mango Salsa

Mango Salsa
(4 plus cups)


2 cups Fresh Mango, diced (see note)
1 cup Red Onion, diced
½ cup Red Bell Pepper, diced
½ cup Poblano Chilies, seeded & diced
2 small Serrano Peppers, seeded & diced
½ cup Fresh Cilantro, chopped
2 tbsp. Fresh Orange Juice
2 tbsp. Fresh Lime Juice
1 tbsp. Honey
1 tsp. Kosher Salt


Mix all ingredients in a medium sized bowl. Refrigerate the salsa for at least 2 hours and up to overnight. Stir the mixture well before serving with your meal or snack.

Note: Mangoes are a somewhat difficult fruit. Pick one that should be at it's peak ripeness for this recipe. Remember they have a very hard core and you do not want this in your finished product. You can peel and slice off sections as you go around the fruit and then dice. This is best until you become more familiar with the mango.

Ideas for Future Efforts

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