2
1/2 firm ripe mango
1/2 yellow bell pepper
1/2 pint cherry or grape tomatoes
1 jalapeno, or 1 tsp chopped pickled jalapenos
1 green onion
1 tbsp olive oil
2 tsp freshly squeezed lime juice
1 tsp bottled chopped garlic, or 1 garlic clove, minced
1/2 tsp salt
1/3 cup shredded fresh basil, or chopped fresh cilantro
Peel mango. Slice fruit from stone in long thick pieces, then chop into pieces no larger than 1/3 inch (1 cm). Chop pepper into similar-size pieces. Slice tomatoes into 2 or 3 rounds. Core and seed jalapeno, then mince. Thinly slice onion diagonally. Place all in a large bowl. Drizzle with olive oil and lime juice. Stir in garlic, salt and basil until evenly mixed. Salsa will keep well, covered and refrigerated, up to 4 hours. Delicious with our Golden Grilled Curried Chicken (also in the Recipe File).
Calories 52, Protein 0.8g, Carbohydrates 6.4g, Fat 2.8g, Fibre 1.2g, Sodium 232mg.
Nothing beats a fresh salsa when you want to dress up grilled chicken, fish, steaks or burgers. This version marries ripe bright mango with juicy summery tomatoes. It's easy to double this recipe if serving a large crowd.