EGG-FREE, NUT-FREE, VEGETARIAN
This sweet and spicy salsa is great for summer barbecues. Use it as a garnish on top of grilled meats or serve it as a dip with Baked Plantain Chips.
Makes 8 to 10 servings (about 3½ cups)
Prep time: 15 minutes, plus 10 minutes resting time
Cooking time: none
2 large ripe mangoes, diced
1½ jalapeños, seeded and finely diced
1 red bell pepper, diced
½ small onion, diced
3 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
⅛ teaspoon sea salt
1. In a medium bowl, combine the mangoes, jalapeños, bell pepper, onion, and cilantro.
2. Drizzle with the lime juice and season with the salt. Toss to combine.
3. Let the salsa rest for 10 minutes before serving. Store in an airtight container in the refrigerator for up to 3 days.