Mango Salsa is excellent served over grilled fish, chicken or even pork tenderloin. It can also be served like traditional tomato salsa with tortilla chips. We love it paired with our Crab Cakes (recipe listed under Entrées).
Makes about 2 cups
¼large red bell pepper, cut into ½-inch pieces
1garlic clove small jalapeño pepper, stemmed and seeded, cut into ½-inch pieces
½small red onion, cut into ½-inch pieces
1mango, peeled and pitted, cut into ½-inch pieces
1½tablespoons fresh cilantro
2teaspoons fresh lime juice
1½teaspoons rice vinegar (may use raspberry or white balsamic vinegar in place of the rice)
pinch kosher salt
Nutritional information per serving (2 tablespoons): Calories 11 (3% from fat) • carb. 3g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 7mg • calc. 2mg • fiber 0g
Insert the chopping blade into the food processor; fit onto motor base. Put the red pepper into the work bowl and pulse on High to roughly chop, about 2 pulses. Reserve in a separate mixing bowl. Put the garlic, jalepeño and onion into the work bowl. Pulse 2 to 3 times on High to chop. Remove and reserve in the same bowl as the red pepper. Put the mango and cilantro into the work bowl and pulse on Low until mango is roughly chopped, about 5 to 6 pulses. Transfer mango and cilantro to the bowl with the other chopped vegetables. Stir in the lime juice, vinegar, honey and salt. Cover and let salsa rest to allow flavors to develop (a minimum of 30 minutes).