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Recipe : Entry # 5269
Eric Lewis
Recipe Title
Mango Salsa
Recipe Theme
Side Dishes
Dixie EC
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 habanero or Scotch bonnet peppers (may also use jalapeƱo peppers if you would like a milder taste)
1 vidalia onion
4-6 roma tomatoes, chopped
1 mango, chopped
1/4 cup white vinegar
1/4 to 1/2 teaspoon of each: garlic powder, ground ginger, Chile powder, cumin and mustard powder.
Lime juice and salt, to taste
Mix all ingredients except spices together in a bowl and stir well. Remove approximately one-third of the mix and place in a blender and add spices. Blend with short, quick pulses to reduce chunk size. Blending too much will result in a soupy salsa. Add blended portion back to bowl and cover in refrigerator for one hour. This can be eaten immediately, but flavors blend better if allowed to sit awhile. An alteration is to roast the habaneros before chopping to give the salsa a smokey flavor.