YumYum Divas YumYum Recipes: Gardenwife's Mango Salsa, contributed by Gardenwife

Recipe Title: Gardenwife's Mango Salsa

Contributed by: Gardenwife

Note from the Diva
* I use grape tomatoes in the winter since regular hydroponic ones are pretty mealy and don't have any flavor. Depending on how runny you like your salsa, you might want to seed and pulp regular tomatoes before chopping or processing them. We like our salsa chunky and thick.

Because it can be difficult knowing how sweet a fresh mango from the store is going to taste, I sometimes use frozen mango chunks. Dole's frozen mangoes have been consistently fresh. If you do go the frozen route, let them thaw some before you process them.

List of Ingredients
2 cups diced tomatoes*
1 cup finely diced red onions
2-3 finely diced jalapeno (with or without seeds and membrane)
1 cup finely diced red bell pepper
2 cups chopped mango (about 2 mangoes)
4 Tbsp chopped cilantro
Salt and pepper to taste
1 Tbsp extra virgin olive oil
1 tsp white vinegar (optional)
1/2 tsp garlic powder
Juice of one large lime

Preparation
Dice ingredients by hand or by using a few pulses of a food processor, then fold them together in a large glass bowl. Cover and let stand a few hours in the fridge before serving. It's best if eaten within a day or two. Great on chips, or over chicken or grilled fish.

Number of Servings: Makes about 6 cups

Cookbook Category
Fruit
Salsa

General Cooking/Prep Method
Refrigerate

Extra Features of Recipe
Difficulty Level-Quick & Easy

Image
(Image by YumYumDivasADMIN)
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