Mango Salsa
Juicy, sweet, tangy, healthy, fresh MANGO SALSA in 20 minutes! This salsa is the perfect make ahead appetizer or topping for tacos, chicken, pork or fish!
Prep time:
Serving size: 15
Ingredients:
Serving size: 15
3 chopped mangos
1 diced red bell pepper
3/4 cup chopped jicama, or english cucumber
1/3 cup diced red onions
1-3 seeded, deveined, minced jalapeño peppers (1 for very mild)
1/3 cup loosly packed cilantro, chopped
2 cloves finely minced garlic
1/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon pepper, to taste
3 tablespoons lime juice
1 tablespoon cider vinegar
Directions:
Add all Mango Salsa ingredients to a large bowl. Toss to evenly combine. Taste and add additional jalapenos, salt or lime juice. For best flavor, chill salsa in the refrigerator for 30-60 minutes.
NOTES:
•Mango Salsa is best served the day it is made.
•You can store Mango Salsa up to two days in an airtight container in your refrigerator
•You can mix up your Mango Salsa with any of the below add-ins:
Avocado, Tomatoes, Corn, Berries, Pineapple, Coconut, Black Beans, Quinoa, Kale
•If you have leftover salsa that is not going to be eaten before the texture of the mangos soften, then try pureeing it! Pureed Mangos Salsa makes a fabulous sauce for fish.
Source: carlsbadcravings.com
NOTES:
•Mango Salsa is best served the day it is made.
•You can store Mango Salsa up to two days in an airtight container in your refrigerator
•You can mix up your Mango Salsa with any of the below add-ins:
Avocado, Tomatoes, Corn, Berries, Pineapple, Coconut, Black Beans, Quinoa, Kale
•If you have leftover salsa that is not going to be eaten before the texture of the mangos soften, then try pureeing it! Pureed Mangos Salsa makes a fabulous sauce for fish.
Source: carlsbadcravings.com