Fresh Mango Salsa
Fresh Mango Salsa is bursting with bright sweet flavor from the perfectly ripened mango and bright red tomatoes with a hint of heat from a jalapeno.
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Servings: 2 cups
Ingredients
- 2 large mangos peeled and diced
- 3-4 Roma tomatoes diced
- 1 diced jalapeno - seeds and ribs removed
- 1/2 cup chopped cilantro
- juice from 1 lime
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon each salt and pepper always taste and add more if needed
Instructions
- Dice the mango. I like to peel the mango first, cut it into strips, and then dice it.
- Slice the tomato into quarters lengthwise and then slice each quarter again. Cut out the seeds and the flesh and discard them. Slice each piece into thinner slices and dice.
- Slice the jalapenos in half. Remove the seeds and the ribs. Cut into thin slices and dice.
- Chop the cilantro into medium-sized pieces.
- Place the chopped ingredients into a medium-sized bowl.
- Add lime juice, olive oil, cilantro, and salt and pepper.
- Stir, cover, and refrigerate for 1 hour.
Notes
KRAZY KITCHEN MOM TIPS
- I highly recommend that you wear plastic gloves when cutting the jalapeño. If you do not have plastic gloves, make sure you thoroughly wash your hands right after cutting the jalapenos. Do not touch your face with or without gloves right after cutting the jalapeno, the juices will sting for hours and is very painful if it gets in your eyes or nose. Believe me, I know from experience.
- While cilantro stems are edible, I recommend removing the leaves from the stems before chopping them. I only use the stems, if I am making a recipe that calls for adding cilantro to a food processor and finely chopping it like my chimichurri sauce recipe.
- This recipe can be stored in a covered air-tight dish for up to 5 days.
- I find that mangos with a deeper red coloring are the sweetest.