Fast Tropical Mango Salsa
photo by May I Have That Rec
- Ready In:
- 10mins
- Ingredients:
- 10
- Yields:
-
2 1/2 cups
ingredients
- 1⁄2 firm ripe mango
- 1⁄2 yellow pepper
- 1⁄2 pint cherry tomatoes or 1/2 pint grape tomatoes
- 1 jalapeno peppers or 1 teaspoon chopped pickled jalapeno pepper
- 1 green onion
- 1 tablespoon olive oil
- 2 teaspoons freshly squeezed lime juice
- 1 teaspoon bottled chopped garlic or 1 clove garlic, minced (I use minced garlic)
- 1⁄2 teaspoon salt
- 1⁄4 1/4 cup chopped fresh coriander or 1/4 cup fresh cilantro
directions
- Peel mango.
- Slice fruit from stone in long thick pieces, then chop into smaller bite sized pieces.
- Chop pepper into similar-size pieces.
- Slice tomatoes into 2 or 3 rounds.
- Core and seed jalapeno, then mince.
- Thinly slice onion diagonally.
- Place all in a large bowl and drizzle with olive oil and lime juice.
- Stir in garlic, salt and basil, coriander or cilantro until evenly mixed.
- Salsa will keep well for several hours covered in the fridge.
Reviews
-
I was looking for a quick fix to give perch a tropical flair and this was it! I used chopped red onion (a quarter of one) instead of green, left out the yellow pepper (had no sweet peppers on hand) and used chopped regular tomato instead of cherry/grape. I also used a whole mango instead of half, added more cilantro and garlic, and left in some of the jalapeno seeds. I put the mix in the fridge for about a half hour while my perch was baking, then served it over the fish with hot rice. Very tasty! I will be trying this again with yellow pepper next time. Thanks!
Tweaks
-
I was looking for a quick fix to give perch a tropical flair and this was it! I used chopped red onion (a quarter of one) instead of green, left out the yellow pepper (had no sweet peppers on hand) and used chopped regular tomato instead of cherry/grape. I also used a whole mango instead of half, added more cilantro and garlic, and left in some of the jalapeno seeds. I put the mix in the fridge for about a half hour while my perch was baking, then served it over the fish with hot rice. Very tasty! I will be trying this again with yellow pepper next time. Thanks!
RECIPE SUBMITTED BY
Cathy17
Flagstaff, AZ
<p>UPDATE OCTOBER 2010: I have lost all faith in this site and because of issue of incorrect recipes, I cannot guarantee the recipe I originally posted is correct. </p>
8760580"