Sure, Mango in salsa sounds a little odd. But it can make a very pleasant addition to many different dishes.
Instructions
1. Chop the mango into small pieces. The goal here is to cut the fruit into pieces that will spread the flavor quickly through the salsa mix. The small pieces will also help when it comes to eating it with corn chips.
2. Again, for the Red Bell pepper, chop it into small pieces. Got to get those juices mixed together for the flavor.
3. Finely chop the red Onion. Red onion is a good choice for this salsa. It provides a nice onion flavor without being overpowering. While, not as colorful, a Walla Walla Sweet onion will certainly sweeten the salsa mix and reduce the onion flavor even lower than a Red onion.
4. For the Cilantro (also know as Coriander), 2Tbs is a very rough guideline. However much cilantro you choose to add, just a rough chop is all that is needed.
5. Add the juice of one whole lime. The standard hand orange juicer tool will work for this or you can squeeze the lime with your hand. Just watch out for the seeds. You can even use about 2Tbs of bottled lime juice, not as nice as fresh lime, but it works.
6. For adding the lime rind, be very judicious on how much you add. Lime rind is a strong flavor. I would recommend only adding 1Thsp (2Thsp at most) of finely chopped rind. Ultimately, trust your own taste buds.
7. For the final, and arguably most important step, brewing. No, this is not an alcoholic beverage. Mix all of the ingredients into your bowl and let stand for at least 1 hour. Waiting for 24 hours would be ideal, by that time all of the different flavors in your salsa will be "brewed" together for best effect.
Tags: small pieces, into small, into small pieces, onion flavor