Like sunshine in a bowl!
Pair this salsa with traditional “red” salsa and guacamole for a Mexican tri-colored appetizer bar. Serve with organic blue corn chips, rice tortilla chips and my lemon savory crackers for lots of different textures and flavors.
1/2 red pepper
1/2 red onion
1/2 jalepeno pepper
2 cloves garlic, minced
2 Tablespoons cilantro, chopped
4 Tablespoons extra-virgin olive oil plus more to taste
2 Tablespoons lime specialty olive oil (optional)
Salt and pepper to taste
Dice mangoes by cutting lengthwise along the pit. Score each half with a sharp knife to make vertical and horizontal cuts in the flesh without breaking the skin. Invert each half and cut off mango cubes.
Dice red pepper, onion, scallions and jalepeno to desired size. Larger makes a chunky salsa and finely diced resembles the consistency of a relish. Add garlic, cilantro, olive oils, salt and pepper. Stir and refrigerate for at least 3 hours or overnight to let flavors marinate.