This salsa is chunky, fresh and full of bright flavors. It is really just a Mexican salad that you eat with tortilla chips. (Hm… looks almost Christmassy).
WHY THIS RECIPE WORKS
This salsa is chunky, fresh and full of bright flavours. It is really just a Mexican salad that you eat with tortilla chips.
The mango adds a nice, subtle sweetness that balances well with the jalapeños and tangy lime.
I like to use grape tomatoes as they are a bit firmer and less acidic than regular tomatoes, but feel free to use what you like. Be sure to use fresh herbs and fresh squeezed lime juice, trust me, it makes a difference.
- Grape or cherry tomatoes – diced Roma tomatoes will also work
- Mango – Any type
- Red onion – milder than white, but you can use what you like
- Jalapeño peppers – remove the seeds for milder spice
- Cilantro – Can omit if you don’t like cilantro
- Lime – Fresh is best, but bottled will also work
STEP BY STEP INSTRUCTIONS
Start by dicing all your veggies and place them in a large bowl.
Then squeeze your fresh lime on top and give everything a stir.
Your fresh mango salsa is now ready to serve!
You can serve it right away, but if you can wait, even 30 minutes, it really does taste better after the flavors have had a chance to develop.
How long will this salsa keep?
This salsa should keep for about 5 days if stored in an airtight container in the refrigerator.