We use this tropical salsa on our Polenta with Black Beans, and it is also a great condiment for other Mexican recipes. For a snack, try rolling up a warm corn tortilla and using it to scoop up some of this flavorful salsa.
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By Mary McDougall, RN ,
Ingredients
- 2 cups peeled, chopped ripe mango
- ½ cup finely chopped onion
- ½ cup finely chopped red bell pepper
- 1 fresh jalapeño pepper, seeded and finely chopped
- 1 small clove garlic, crushed or minced
- 1 tablespoon apple cider vinegar
- Salt and freshly ground black pepper to taste
Instructions
- Put the mango, onion, bell pepper, jalapeño, garlic, and vinegar into a bowl.
- Add 1 tablespoon of warm tap water and stir to combine. Add salt and pepper to taste.
- Cover and refrigerate at least 1 hour or up to 1 week before serving.
Nutritional Information:
Per serving (⅓ cup), 28 calories, 7 g carbohydrates, 0.6 g protein, 0.1 g total fat, 48 mg sodium, 1.2 g fiber, 4.9 g sugar
Note: Nutritional information is provided as an estimate only.
Cilantro and black beans
I also add diced cucumber. It is soooo delicious as a salsa over Mexican dishes, but I love to eat it with a spoon as a snack when I’m having a evening craving.
Oops, I also add fresh or frozen corn and some lime juice