Saturday, June 07, 2008

Mango Salsa

This salsa is more of a fruit-based salsa that goes well with seafood, or really anything grilled (possibly tofu, or for you meat-eaters, maybe a honey-soy glazed chicken?). I usually serve it with some simple grilled coconut shrimp. For that recipe, go here.

mango (frozen is fine)
green onions
red pepper
lime juice
salt (kosher, if you have it)

Dice the mango and the red pepper, using a ratio of about 2:1 (apparently that ratio's pretty handy for this recipe). Slice some green onion, on the diagonal if you're feeling fancy, and add them into the mango/red pepper combo. Mince the cilantro and add it in, and finally add lime juice and salt to taste. As a guide, start with about 2-3 teaspoons of lime juice and 1/4 to 1/2 teaspoon of salt for about 2 c. of salsa, and add to taste. If you splurged on actual limes to obtain your lime juice, zest them prior to juicing them and throw some of that in as well.

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