Pepper Mango Salsa
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 6 cups.
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
Ingredients
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3 tablespoons lime juice
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3 tablespoons honey
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1 teaspoon olive oil
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Dash salt
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Dash coarsely ground pepper
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3 medium mangoes, peeled and finely chopped
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2 cups finely chopped fresh pineapple
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1 large sweet red pepper, finely chopped
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1 Anaheim or poblano pepper, seeded and finely chopped
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1/2 cup finely chopped red onion
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1/4 cup chopped fresh cilantro
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Tortilla chips
Directions
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1.
Whisk together first 5 ingredients. In a large bowl, combine fruit, peppers, onion and cilantro; toss with lime juice mixture.
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2.
Refrigerate, covered, 1 hour to allow flavors to blend. Stir before serving. Serve with chips.
Nutrition Facts
1/4 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.
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