Mango Salsa

Mango salsa can either be eaten as is with plain tortilla chips or served as an accompaniment with your favourite Mexican food. It works very well with chicken and seafood and is a great salsa to make for those who aren't accustomed to lots of chilli.

Mango Salsa

Ingredients:

• 100g finely diced red bell pepper flesh
• 150g finely diced onion (red or white)
• 250g chopped ripe mango
• 2 tablespoons chopped fresh coriander
• 2 Jalapeño chillies (red or green), finely chopped
• 5 tablespoons freshly squeezed lime juice
• Salt to taste

Method:

1. Place the red bell pepper, onion, mango, fresh coriander and Jalapeño chillies into a large mixing bowl.


2. Add the lime juice, season with salt and mix thoroughly.


3. Leave to stand for approximately 30 minutes for all of the flavours to develop and then transfer to a serving bowl.

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Notes:

• Jalapeño chillies are traditionally used when making this, but I find that it also works very well with Capsicum chinense and Capsicum baccatum varieties.


• If you want to make a very mild salsa then just use one Jalapeño chilli and remove the seeds and placenta.