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Mango and Tomato Salsa
Recipe Summary
Yield: Makes 1 quart
Ingredients
Ingredient Checklist
1/2 red onion, peeled and cut into 1/4-inch dice
2 ripe mangoes, peeled, pitted, and cut into 1/4-inch dice
2 ripe tomatoes, cut into 1/2-inch dice
1 jalapeno pepper, seeds and ribs removed, minced
2 1/2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed lime juice
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/2 cup fresh cilantro leaves, loosely packed, coarsely chopped
Cook's Notes
This piquant salsa should be prepared at least a few hours in advance to allow the flavors to fully develop. Salsa can be stored in an airtight container in the refrigerator for up to three days; allow it to come to room temperature before serving.
Gallery
Mango and Tomato Salsa
Recipe Summary
Yield: Makes 1 quart
Gallery
Mango and Tomato Salsa
Mango and Tomato Salsa
Mango and Tomato Salsa
Recipe Summary
Yield: Makes 1 quart
Recipe Summary
Yield: Makes 1 quart
Yield: Makes 1 quart
Makes 1 quart
Ingredients
Ingredients
- 1/2 red onion, peeled and cut into 1/4-inch dice
- 2 ripe mangoes, peeled, pitted, and cut into 1/4-inch dice
- 2 ripe tomatoes, cut into 1/2-inch dice
- 1 jalapeno pepper, seeds and ribs removed, minced
- 2 1/2 tablespoons freshly squeezed lemon juice
- 2 tablespoons freshly squeezed lime juice
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup fresh cilantro leaves, loosely packed, coarsely chopped
Directions
Combine onion, mangoes, tomatoes, jalapeno, lemon juice, lime juice, salt, and pepper in a small bowl; toss to coat evenly, and let stand at least 2 to 3 hours. Stir in cilantro just before serving.
Cook's Notes
This piquant salsa should be prepared at least a few hours in advance to allow the flavors to fully develop. Salsa can be stored in an airtight container in the refrigerator for up to three days; allow it to come to room temperature before serving.
Cook’s Notes
This piquant salsa should be prepared at least a few hours in advance to allow the flavors to fully develop. Salsa can be stored in an airtight container in the refrigerator for up to three days; allow it to come to room temperature before serving.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Mango and Tomato Salsa
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mango and Tomato Salsa
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
