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Mango Salsa

Serve mango salsa with grilled pork, fish, or poultry.

  • 1 large mango, peeled, cut in 1/4-inch cube
  • 1/4 cup red bell pepper, cut in 1/4-inch dice
  • 1 1/2 tablespoons fresh basil, finely chopped
  • 1 1/2 teaspoons red wine vinegar
  • 2 teaspoons lime juice
  • 1/2 teaspoon Sugar
  • 1 jalapeno pepper, seeded and finely chopped, or to taste
  • Directions

    In a medium bowl, combine all ingredients. Mix well. Let stand at room temperature a half hour before serving or refrigerate up to 24 hours. This does not hold up well and should be used within the 24 hours. Serves 4.

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