Mangos and limes compliment each other beautifully in this tangy sweet addition to a Mexican seafood meal.
A typical impression of salsa includes a glass jar and plenty of muted flavor. Certainly, there are some commercially available salsas that are entirely tempting, but when you're ready for something different, it's time to turn to homemade salsa. Using tomatoes is still a very good idea, but they don't have to be canned. Also, salsa does not need to be tomato based. Tomatoes make a great base for salsas, but they do not have a monopoly on the market. Especially if your Mexican dinner is going to look more like it came from the sea than from the fast food restaurant, you might want to try this or another fruit salsa.
Add color, flavor and texture to your dinner with this beautiful and delicious salsa. Make it a day ahead and save time while giving the flavors an opportunity to blend. The finished product will be a rewarding experience for you and your guests.
Mango Lime Salsa
Ingredients:
- 1 Mango
- 1/2 Large Red Bell Pepper
- 1/4 C green or white onion
- 1/4 C halved cherry tomatoes
- 1 jalapeno pepper (seeded if you prefer mild salsa)
- 2 tsp lime juice
- 2 tsp vinegar
- 2 tsp oil
- salt and black pepper
Instructions:
- Peel, pit and chop mango into bite-sized pieces. Place in a small to medium-sized bowl.
- Seed and chop pepper into penny-sized pieces. Add to mango
- Chop onions finely. Add onions and tomatoes to the mixture.
- Using gloves, chop jalapeno finely. Remove seeds for a mild salsa. Leave seeds for a medium salsa.
- Add lime juice, vinegar, oil salt an pepper. The salt and pepper should just be sprinkled over the top of the rest of the ingredients. You will not need very much of either. (1/8 to 1/4 tsp each)
- Refrigerate until served.
Salsa Tips
- Vary the size of the different ingredients you include. (Mango pieces will be larger than tomato pieces, which will be larger than pepper pieces, which will be larger than onion pieces, which will be larger than jalapeno pieces.) This will result in a more interesting look to the salsa.
- Vary colors in your salsa for the best eye appeal. This salsa contains orange, red, green and white. For extra variety, substitute yellow peppers for the red ones.
- Keep all pieces relatively small. Nothing should be larger than bite-size.
- Refrigerate salsas for at least 4 hours before serving for proper blending of flavors.
- Always make extra. If the salsa doesn't get used up at the meal, it will last for several days in the refrigerator. Serve this leftover salsa as a snack with lime chips.
- Try Mango Lime salsa with a Mexican seafood dinner.
