Triple-Threat Mango Salsa

Chopped mango, orange, green and red peppers sit in container on cutting board with knife and sliced lime

Usually, my mango salsa is made with apple cider vinegar and japonica peppers, but I found a selection of beautiful peppers and wanted to experiment. Just combine the following, stir it up and let it chill for a while before eating. And, if you really like HOT salsa, add another habañero.

Peppers: two habañero, one serrano and one Fresno, all quartered lengthwise, seeded and sliced very thinly.

One large mango, or two smaller ones, chopped in a large dice.

Juice of one or two limes, enough to make the mix juicy but not so much that the salsa swims in it.

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