Pepper Mango Salsa
Whenever I make this, the bowl is always left empty! The idea for a homemade mango sauce hit me after I saw a chef on television make something similar. It sounded so good, and it wasn't something I could find in a store at the time. The salsa is especially tasty served with artisan chips —the black bean and roasted garlic ones are my favorite. When strawberries are in season, I add them into the mix, too. —Wendy Rusch, Cameron, Wisconsin
Total TimePrep: 15 min. + chilling
- 3 tablespoons lime juice
- 3 tablespoons honey
- 1 teaspoon olive oil
- Dash salt
- Dash coarsely ground pepper
- 3 medium mangoes, peeled and finely chopped
- 2 cups finely chopped fresh pineapple
- 1 large sweet red pepper, finely chopped
- 1 Anaheim or poblano pepper, seeded and finely chopped
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- Tortilla chips
- Whisk together first five ingredients. In a large bowl, combine fruit, peppers, onion and cilantro; toss with lime juice mixture.
- Refrigerate, covered, 1 hour to allow flavors to blend. Stir before serving. Serve with chips.
Nutrition Facts1/4 cup salsa: 47 calories, 0 fat (0 saturated fat), 0 cholesterol, 63mg sodium, 11g carbohydrate (10g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.
Originally published as Mango Salsa in Holiday & Celebrations Cookbook 2017
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