MANGO SALSA
This salsa is very balanced, sweet with just a touch of heat from the jalapeno. It pairs equally well with Thai or Mexican dishes. I have used it successfully with, Grilled Halibut with Red Curry Sauce, Pan Seared Scallops with Red Curry Sauce, Sauteed Soft Shell Crabs in Red Curry Sauce, Grilled Pork Tenderloin in Chipotle Marinade or Asian Marinade.
Ingredients
- 2 Ripe Mangoes, peeled, pitted & chopped
- 1/2 Cup Red Onion, finely chopped 1/2 red onion
- 1/2 Cup Red Bell Pepper, finely chopped 1/2 large or 1 small bell pepper
- 1/2 Cup fresh Cilantro leaves, chopped
- 1 Jalapeno pepper, seeded & minced finely
- 2 TBSP Honey
- 2 TBSP freshly squeezed Lime Juice
- 1/4 tsp Kosher Salt & Black Pepper
Instructions
- Mix all ingredients together in a non-reactive bowl (glass or plastic).
- Allow to sit for an hour before serving to allow the flavors to meld and juices to release.