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    Salsa: Mango Salsa


    Source of Recipe


    Cooking Light

    List of Ingredients




    1 large tomato (1/2 pound)
    1 small green bell pepper (1/4 pound)
    1 cup diced peeled mango
    1/4 cup diced red onion
    2 1/2 tablespoons finely chopped fresh cilantro
    2 tablespoons sliced green onions
    2 1/2 teaspoons finely chopped serrano or jalapeño pepper
    1/4 teaspoon ground cumin
    1 clove garlic minced

    Recipe



    Cut the tomato in half crosswise; remove the seeds and strain, reserving 2 tablespoons of juice. Dice the tomato; then combine reserved juice and tomato in a bowl, and set aside.

    Cut bell pepper in half lengthwise, and discard seeds and membranes of 1 half; reserve remaining half for another use.

    Place bell pepper half, skin side up, on a foil-lined baking sheet, and flatten pepper with palm of hand. Broil 3 inches from heat for 10 minutes or until blackened and charred. Place in a zip-top heavy-duty plastic bag, and seal; let stand for 15 minutes. Peel and discard skin; dice bell pepper.

    Add bell pepper, mango, and the next 6 ingredients to tomato mixture, and stir well. Cover and chill. Yield: 2 cups

 

 

 

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