Recipe(tried): Mango Relish (re: Easy Mexican Recipes)

Gladys, your Pinto Bean Corn Salsa sounds wonderful! Thanks for posting it.

The following recipe is for Bettie. It's a salsa that I often use on white-fleshed fish. The recipe comes from Jane Brodie's Good Seafood Book, published by W.W. Norton & Company in 1994. Ms. Brodie writes that this relish should be made at least 1 hour before serving in order for the flavors to meld.

Mango Relish

1 large ripe mango, peeled, pitted and diced
1 tablespoon honey (use only if mango is not sweet)
1/4 cup sliced scallions, including some green tops
1/2 cup diced red bell pepper
grated zest and juice from 1/2 small lime
1 teaspoon minced garlic
1/2 teaspoon peeled, minced gingerroot
1 tablespoon seeded, minced jalapeno (about 1 pepper), or to taste*
1/4 teaspoon salt
1 tablespoon choped cilantro or 2 tablespoons choped fresh parsley

*I always have a jar of Chinese chili paste with garlic in the fridge. If I don't have a jalapeno handy, I use 1/4 to 1/2 teaspoon of the chili paste.

Combine all the ingredients in a bowl. Cover the bowl and chill the relish until about 1 hour before serving time.