Tomato-Mango Salsa

Name: Tomato-Mango Salsa
Yield: makes about 2 cups (8 or more servings)
Ingredients: 1 cup coarsely chopped ripe tomatoes; 1 medium to large mango, pitted, peeled, and coarsely chopped; One 4-ounce can chopped mild green chilies or 1 to 2 fresh jalapeño peppers, seeded and coarsely chopped (see note, page 236); Several sprigs fresh cilantro; 1 to 2 tablespoons fresh lime or lemon juice, or to taste

December 9, 2011

A somewhat more exotic salsa, this jazzes up meals with a tropical beat. See the menu with Gingered Coconut Rice, page 96. Serve with tortilla chips or as a condiment with spicy dishes.

Cooks' Note

Store remaining salsa in an airtight jar and use within two days.

Recipe notes

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