A somewhat more exotic salsa, this jazzes up meals with a tropical beat. See the menu with Gingered Coconut Rice, page 96. Serve with tortilla chips or as a condiment with spicy dishes.
Cooks' Note
Store remaining salsa in an airtight jar and use within two days.
Recipe information
Yield
makes about 2 cups (8 or more servings)
Ingredients
1 cup coarsely chopped ripe tomatoes
1 medium to large mango, pitted, peeled, and coarsely chopped
One 4-ounce can chopped mild green chilies or 1 to 2 fresh jalapeño peppers, seeded and coarsely chopped (see note, page 236)
Several sprigs fresh cilantro
1 to 2 tablespoons fresh lime or lemon juice, or to taste
Preparation
Step 1
To prepare in a food processor, combine all the ingredients and pulse on and off until coarsely pureed. To prepare by hand, finely chop the tomatoes, mango, chilies, and cilantro. Stir in the lime juice and serve.
nutrition information
Step 2
Calories: 24
Step 3
Total Fat: 0g
Step 4
Protein: 0g
Step 5
Carbohydrate: 5g
Step 6
Cholesterol: 0mg
Step 7
Sodium: 3mg
