A favorite salsa in my house, mango adds a lovely sweetness against the spiciness of the chili peppers. This salsa is good on anything, but it’s especially good on lighter entrees, such as fish, grain pilaf, salads, tofu, eggs or chicken. Experiment with the ingredients and create your perfect mix of crunch, spice, texture, and taste. It was a happy accident the day chopped radishes showed up in this salsa, adding another peppery dimension and more crunch.
Ingredients:
1 large mango, diced
½ small onion, diced
2 large radishes, diced
1/3 c. cucumber, diced
3 medium roasted green chilies, chopped *
¼ c. orange (or other color) bell pepper
Add 1-2 teaspoons lime juice and toss with all ingredients.
Season to taste with S&P
This salsa loves to just sit for an hour or two before it’s eaten as the flavors combine nicely. Taste and adjust seasoning before serving.
* Note: I used roasted Anaheim chilies for this because I had them. Add your favorite chili, roasted or raw, diced.
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