RCI-SC.005.0100.001
Mango Salsa
Mango Salsa from the Recidemia collection
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyintermediate
Ingredients
- mangoes2 unitdiced
- red onion1 mediumdiced
- cucumber1 unitpeeled, seeded, and diced
- jalapeno peppers2 unitseeded and minced
- fresh cilantro¼ cupchopped
- ½ tablespoons
- limes2 largejuiced
- 2 tablespoons
- salt and pepper1 unitto taste
Method
1
Dice the 2 mangoes into uniform, bite-sized pieces and place in a large mixing bowl.
2
Dice the red onion into small, even pieces and add to the bowl with the mango.
3
Peel the cucumber, cut it in half lengthwise, scoop out the seeds with a spoon, then dice the flesh into small pieces and add to the bowl.
4
Wearing kitchen gloves to protect against capsaicin, seed and mince the 2 jalapeno peppers finely, then add to the bowl.
5
Chop the fresh cilantro and add to the bowl along with the ancho chile powder.
6
Juice the 2 limes and pour the juice into the bowl with the olive oil.
7
Season the salsa with salt and pepper to taste, stirring gently but thoroughly to combine all ingredients without breaking down the mango pieces.
8
Let the salsa rest at room temperature for 10-15 minutes to allow the flavors to meld before serving.