BEST MANGO SALSA RECIPE EVER HOW TO

Chop the red bell pepper and slice the green onion.Peel the mango cheeks and cut off flesh around the seed, then dice the mango into pieces.(The piece in the middle is the seed, which still has some mango flesh around the edges.) Mangos have a flat center seed, so start by cutting away the “cheeks” of the mango.Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.) (This is only a summary of the steps for the recipe please scroll down for complete printable recipe.

BEST MANGO SALSA RECIPE EVER HOW TO

How to make Mango Red Pepper Salsa with Peperoncini: Look for Sliced Peperoncini Peppers (affiliate link) if you want to make this salad easier to make! Who else loves Peperoncini Peppers?Ĭheck out Favorite Salads with Peperoncini Peppers if you’re a big Peperoncini fan like I am! Peperoncini Peppers are sweet mild chili peppers used in Italian or Greek cuisines, and they’re usually sold pickled in a jar. Green Tabasco Sauce (affiliate link), or other hot sauce.fresh-squeezed lime juice, I used my fresh-frozen lime juice.finely diced Sliced Peperoncini Peppers (affiliate link)(optional).(This is only a list of ingredients please scroll down for complete printable recipe. What ingredients do you need for this recipe? I served the Mango Red Pepper Salsa with Peperoncini you see in these photos over roasted fish and it was enjoyed by all! No matter how you vary the basic ingredients, the spicy lime dressing will make this your favorite mango salsa recipe!Īnd this was surprisingly low in carbs with only one mango for 6 servings, but if you’d prefer a salsa with even less carbs, just use more red pepper and less mango. And use more or less lime juice, Green Tabasco Sauce, and cumin to taste. Skip the chopped cilantro if you’re one of those people who don’t like that flavor. So please adjust this Mango Red Pepper Salsa with Peperoncini to your own taste! Add the spicy Peperoncini if you’re a fan like I am. But I know that some of those are strongly-flavored ingredients that might not be everyone’s cup of tea.

On a whim I decided to try adding some Peperoncini when I made mango salsa, and the flavor combination of mango, red bell pepper, Peperoncini, and cilantro made a great salsa. Now that I’ve become infatuated with those big jars of spicy Peperoncini, it’s no surprise that I’m thinking of new ways to use them. PIN Mango Red Pepper Salsa with Peperoncini to try it later! The mango salsa will keep covered in the refrigerator for up to 3 days but it is best served fresh.Mango Red Pepper Salsa with Peperoncini would be delicious over grilled chicken, fish, or pork and this is surprisingly low in carbs! Make the salsa with or without Peperoncini peppers and cilantro, or use less mango and more red pepper if you want a version that’s even lower in carbs. It also goes really well with chicken, pork, and shrimp. My favorite thing to serve the mango salsa with is grilled salmon and asparagus, but baked or sauteed salmon would be great too. Then taste and adjust the lime juice and Tobasco again if needed. The key is to leave the salsa to sit at room temperature for a couple of hours to let the flavors meld. Then squeeze in the lime juice and a few drops of Tobasco and mix well. Basically, you chop all the main ingredients the mangos, red pepper, green onions, and cilantro and add them to a bowl. This salsa is so quick and easy that it comes together in just 15 minutes.

Tobasco – I prefer Tobasco but you could use any hot sauce you have on hand.

Cilantro – Otherwise known as coriander.

Mangoes – Any variety of mangoes will work.

Five ingredients and one seasoning but I don’t count seasonings as main ingredients.

Plus, it falls under my favorite category of recipes.

Best mango salsa recipe ever