Mango Pico de Gallo
The mango makes the salsa a fine accompaniment to queso fundido as well as to seafood, poultry, and some pork dishes. Like most raw, fresh salsas, this is best eaten shortly after completion.
6 mild long green chiles, such as Anaheim or New Mexican, roasted, steamed, peeled and chopped (about 1 cup)
1 large, firm but juicy-ripe mango, peeled and cubed
1 large, firm but juicy-ripe tomato (about 12 ounces) cored, seeded, and coarsely chopped
3/4 cup diced red onion
1 to 2 fresh jalape-o chiles, stemmed and minced
3 tablespoons fresh lime juice
3/4 teaspoon salt
1/3 cup finely chopped cilantro
In a bowl, combine the green chiles, mango, tomato, onions, jalapeno, lime juice, and salt.
Cover and refrigerate for up to 1 hour, to blend the flavors. Just before serving, stir in the cilantro and adjust the seasoning.
Makes about 3 1/2 cups
The mango makes the salsa a fine accompaniment to queso fundido as well as to seafood, poultry, and some pork dishes. Like most raw, fresh salsas, this is best eaten shortly after completion.
6 mild long green chiles, such as Anaheim or New Mexican, roasted, steamed, peeled and chopped (about 1 cup)
1 large, firm but juicy-ripe mango, peeled and cubed
1 large, firm but juicy-ripe tomato (about 12 ounces) cored, seeded, and coarsely chopped
3/4 cup diced red onion
1 to 2 fresh jalape-o chiles, stemmed and minced
3 tablespoons fresh lime juice
3/4 teaspoon salt
1/3 cup finely chopped cilantro
In a bowl, combine the green chiles, mango, tomato, onions, jalapeno, lime juice, and salt.
Cover and refrigerate for up to 1 hour, to blend the flavors. Just before serving, stir in the cilantro and adjust the seasoning.
Makes about 3 1/2 cups
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