Spicy Mango Salsa
Yield: 10 servings | Prep time: 15 minutes | Cook time: N/A
INGREDIENTS
- 2 ripe mangos, peeled and diced
- ½ of a green bell pepper, diced
- 1 jalapeno pepper, finely chopped
- 1 Roma tomato, diced
- 1 red onion, finely chopped
- ¼ cup of fresh cilantro, finely chopped
- 1 garlic clove, minced
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon of Tabañero Scotch Bonnet Sauce
- ½ teaspoon of sea salt
- Juice of one lime
- 1 bag of tortilla chips
EQUIPMENT
- Cutting board
- Sharp knife
- Medium mixing bowl
- Gloves
INSTRUCTIONS
First, wash and dry all produce. Peel the mangoes and remove the core, then dice. Remove the seeds from the bell pepper and jalapeno (while wearing gloves) and finely chop. Dice the Roma tomato. Finely chop the red onion and cilantro. Peel and mince the garlic clove.
Transfer the prepped produce to a medium mixing bowl and toss to combine. Add the extra virgin olive oil, Tabañero Scotch Bonnet Sauce, lime, and sea salt to the bowl. Cut the lime in half and juice it. Mix one last time until the mango salsa is evenly distributed.
Serve the spicy mango salsa immediately or chill in the refrigerator for up to three days. This spicy mango salsa is best served cold with tortilla chips or as a topping for tacos.
Transfer the prepped produce to a medium mixing bowl and toss to combine. Add the extra virgin olive oil, Tabañero Scotch Bonnet Sauce, lime, and sea salt to the bowl. Cut the lime in half and juice it. Mix one last time until the mango salsa is evenly distributed.
Serve the spicy mango salsa immediately or chill in the refrigerator for up to three days. This spicy mango salsa is best served cold with tortilla chips or as a topping for tacos.