Mango salsa is a festive tropical alternative to ordinary tomato salsa when served with tortilla chips, and also doubles as a devilishly delightful condiment for grilled or broiled seafood and chicken. You can even spoon it into sandwiches and wraps or over burgers. Mango salsa is best when homemade, and you can make it the night before and store in your refrigerator overnight. If you don't like cilantro, simply leave it out.
Ingredients
1 ripe but firm mango
2 jalapeno peppers (I like to use 1 red & 1 green but you can use 2 green)
1 habanero pepper
4 green onions
1 garlic clove, minced (I like to use a clove of hot pickled garlic)
Juice of 1 lime
1 small bunch (or to taste) cilantro
Pinch of Kosher salt
Peel and dice the mango into a non-metal bowl (glass is best but you can use plastic), catching the juices in the bowl. De-seed and chop the hot peppers and add to the bowl. Thinly slice the green onions including some of the green tops, and add to bowl. Peel and finely mince the garlic and add to the bowl. Chop the cilantro and add to the bowl, together with a pinch of Kosher salt and the juice of 1 lime. Stir everything together to combine, and either serve or cover and store in refrigerator until ready to use.
Zestfully yours,
Gloria
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