Fast Tropical Salsa

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0% would make this recipe again

Submitted by Madge Ma, Winnipeg (MB)

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Ingredients

1/2 mangoes, ripe 150 g
1/2 yellow or red sweet peppers 100 g
1 green onions/scallions
1 tbsp olive oil 15 mL
2 tbsp lime, juice, freshly squeezed 1 lime
1 clove garlic, minced
1/3 cup fresh basil, or fresh coriander, chopped 18 g

Method

  1. Peel mango. Slice fruit from stone in long thick pieces, then slice into smaller pieces. Chop pepper into similar sized pieces. Core and seed jalapeno, then mince. Thinly slice onion.
  2. Place above ingredients into a large bowl.
  3. Drizzle with olive oil and lime juice. Stir in garlic and basil until evenly mixed.

Observations

Salsa will keep well, covered and refrigerated up to 4 hours.

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Halal | Kosher | Vegan | Vegetarian

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