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Mango Pico De Gallo
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Like most raw, fresh salsas, this is best eaten shortly after completion.
6 mild long green chilies, such as Anaheim or New Mexican, roasted, peeled, and chopped (about 1 cup)
1 large firm but ripe mango, peeled and cubed
1 large firm but ripe tomato cored, seeded, and coarsely chopped
3/4 cup diced red onion
1 to 2 fresh jalapenos, stemmed and minced
3 tbl. fresh lime juice
3/4 tsp. salt
1/3 cup finely chopped cilantro
In a bowl, combine the green chilies, mango, tomato, onion, jalapenos, lime juice, and salt.
Cover and refrigerate for up to 1 hour, to blend the flavors. Just before serving, stir in the cilantro and adjust the seasoning.
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