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Mango Salsa

Contributed By: Sean, CA | See all of Sean's recipes
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Active Time:  30 Minutes
Total Time:  1 Hour 15 Minutes
1 Large Mango, diced
1 Small Red Pepper, diced
1 Small Yellow or Orange Pepper, diced
1 Small Red Onion, finely chopped
2 Tablespoons Lime Juice
2 Tablespoons Rice Vinegar
3 Tablespoons Olive Oil
2 - 3 Tablespoons Fresh Cilantro, finely chopped
1 Medium Jalapeno, finely chopped (optional)
If using strictly as a salsa (for chips, etc.) use the Jalapeno.

If using for a topping for a meat dish (Chicken or Pork),

omit the Jalapeno and use Dried Crushed Red Pepper on one

side of the meat for the “hot”. You can even add a spoonful

of the Salsa to the pan while cooking the meat to give it

that extra little bit of flavor.

Combine the Mango, Peppers,

Red Onion, Lime juice and Rice Vinegar in a bowl. Mix

well and let stand for at least ½ an hour.

The Red Onion

should equal the amount of just one of the Peppers. While

the Peppers combined should equal the amount of Mango.


by adding and mixing in the Olive Oil and Cilantro.

Serve at room temperature.

I usually use this as a “topping”

for Chicken. Salt and Pepper both sides of Chicken then

use Dried Crushed Red Pepper on one side and Fresh Rosemary

on the other side. Pan-sear Chicken on high-heat (until

golden on both sides) and finish in oven (400 degrees) in

a foil covered dish (about 15 minutes). Top with Salsa and

Brown Rice as a side.

Date Added: 03/10/2013
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