Sweet and zesty with a touch of heat, this mango salsa is delicious with chips for dipping or as a taco topping.
Servings 4
Author Becky Striepe
Ingredients
2cupsdiced fresh mango
¼cupminced red onion
2clovesgarlicminced
1-3tablespoonsminced jalapenoremove the seeds or use bell pepper, if you prefer a less spicy salsa
¼cuppacked chopped cilantro
1fresh limezest and juice
saltto taste
Instructions
Toss all of the salsa ingredients, except for the salt, together right in your serving dish, then season to taste with salt. Chill until you're ready to serve.
Video
Notes
You can use fresh or frozen mango to make the salsa. Just thaw and drain the frozen mango before dicing and adding to the rest of the mix.To get the lime zest, you can use a citrus zester or a vegetable peeler. If you do use a peeler, just mince the pieces up as small as you can before adding them to the salsa.The salsa's flavor will get better over time. You can serve it immediately, but if you can wait an hour or so -- or even 15-20 minutes -- the flavors will meld a bit, making it even more delicious. I like to make it a day ahead, so it has a chance to really come together overnight in the fridge.Feel free to multiply this recipe to make as much as you like! The only change you'll need to make is using a bigger bowl to toss it all together.Leftovers will keep for 3 to 5 days in the refrigerator.